Roasted Applesauce
By Carrie Floyd, from the Culinate Kitchen collection
| Serves | 8 |
| Total Time | 1 hour |
Introduction
Cooking the apples in the oven and then running them through a food mill makes for a easy, hands-off way of doing applesauce. I opt for less cinnamon, allowing more apple flavor to come through, but if you prefer more, by all means adjust the amount. This applesauce makes a delicious dessert when served warm; you can also serve it for breakfast with buttered toast and a hot cup of black tea.
Ingredients
| ½ | cup apple cider or juice | |
| ¼ to ½ | tsp. cinnamon | |
| ~ | Pinch of ground cloves | |
| ~ | Zest and juice of 1 lemon | |
| ¼ | cup brown sugar | |
| 8 | apples, washed and quartered (no need to peel or core them) |
Steps
- Preheat the oven to 375 degrees. In a large roasting pan, mix together all the ingredients. Cook about 30 minutes, until the apples are soft and fall apart when pressed with the back of a spoon. (Be sure you cook them long enough that they’ll press easily through the food mill.)
- Transfer everything into a food mill and purée, scraping the fruit from the bottom of the mill into the bowl that catches the applesauce. Discard the skins/solids that stay behind.
This content is from the Culinate Kitchen collection.