Tuesday, October 6, 2009

Easy Roasted Applesauce

Going back to our visit to the apple orchard in the beginning of this Autumn season, I needed to use up the last of the apples we picked. Having just a few left, I decided to make something I really enjoy but have never made before...Applesauce!
Just a few simple ingredients and you can have a wonderfully tasty applesauce!

The apples and sugar caramelize on the bottom of the pan as they roast in the oven, giving the finished applesauce a marvelous depth of flavor. If you don't have a food mill, core the apples before roasting; after they're cooked, puree the apples in a food processor, and strain before adding spices.

Roasted Applesauce

1/4 cup water
6 Tablespoons packed light brown sugar
1 teaspoon fresh lemon juice
Pinch of coarse salt
2 Tablespoons unsalted butter, cut into small pieces
3 pounds small assorted apples, such as Gala, McIntosh, or Fuji
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cloves

Preheat oven to 425 degrees. Combine water, brown sugar, lemon juice, and salt in a 9-by-13-inch baking dish.
Scatter butter pieces over mixture, and top with apples.

Roast until apples are very soft, about 30 to 40 minutes. The smell from the kitchen today was simply amazing!!!!!

Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in the spices.

Serve warm, at room temperature, or chilled. Applesauce can be refrigerated in an airtight container for up to 5 days.


  1. I've yet to make my own applesauce. This looks like an easy way to do it! A nice slice of pork tenderloin, a dollop of applesauce, who can ask for anything better?!

  2. You make it look so easy, John. I will have to try it and I agree with Kenn that apples and pork just go so perfectly together!