Prep 20 mins
Cook 30 mins
This is without a doubt *the* most fabulous applesauce I have ever had! It's the only apple sauce my kids will eat, The flavor is incredible! So much richer in flavor than apples that have been steamed or simmered in water. I have actually used whatever apples I happen to have in hand. Even those that are looking tired and not so crisp any more. Great with any pork or chicken entree.
- 3 gala apples, peeled, cored and chopped into chunks
- 3 golden delicious apples, peeled, cored and chopped into chunks
- 1 lemon, juice of
- 2 cinnamon sticks, whole
- 1⁄4 cup sugar
- 1 pinch salt
- 2 tablespoons butter, cut into small chunks
- Preheat oven to 400°F.
- Spray baking dish w/ non-stick spray.
- Spread apples out in a casserole pan. Sprinkle with lemon juice, cinnamon sticks, sugar, salt and butter. Stirring occasionally.
- Bake until the apples are roasted and soft, about 30 minutes or longer.
- UPDATE: I roast until they are tender and begin to caramelize.
- Serve chunky or mash to desired consistency.
- Serve hot or cold.
- Yields 2 cups.
Made this last week at the same time as I made some applesauce in a crock pot. I used the same ingredients in both. I will tell you that they both tasted the same...which was terrific! This one is great when you have your oven in use, which I do frequently. So this will be my winter recipe, but, the crock pot when its hot outside.
A KEEPER! Great flavor. I used half Granny Smith and half Ginger Gold apples. The Granny Smith apples were cut in eighths and the Ginger Gold quartered so that they would be done at the same time. That worked well, keeping some chunks in the sauce. That apple combination was a tad too dry; adding a couple of juicier apples might be good. Or a tablespoon of cider if you have it. Much depends on the type of apples you use, gotta have the tang in there for me. I used ground cinnamon instead of sticks, just because I didn't want the cinnamon flavor to be overwhelming. Use this as a method, changing flavors to suit your own taste. Chicago Chef, thanks for posting. I don't know why I never thought to roast apples for applesauce before....Janet
I've made apple sauce by braising and steaming apples, roasting is best. I've made this recipe several times now using straight Fuji, Mitsu and Jonagold. My favorite combo right now is Mitsu and Macintosh. I'm going to try Crimson Red and Gala. I found the mix of sweet and tart apples more complex than a sauce made solely of sweet apples. Don't skip the salt or lemon juice. I tried simply roasting the apples and the resulting sauce wasn't as good without those ingredients. The butter does lend welcome flavor and creaminess to the sauce, but I made a batch without it because of my lactose intolerance. I never made this with the cinnamon. I was going for pure unadulterated applesauce. A few drops of liquid stevia and it's diabetic friendly and superior to store bought.