After a trip to the orchard when visiting home last weekend, I returned to Providence with enough Cortlands to try this once again. The gas oven and I are still getting acquainted, but I think we got along pretty well today.
A few photos of the process, from tree to table:
(Why yes, that *is* a Honeycrisp and not a Cortland. Keen eye!)
Roasted Applesauce
-3 to 4 lbs. apples
-1/4 c. water
-1 t. lemon juice
-2/3 c. packed brown sugar
-1/8 t. course salt
-2 T. unsalted butter
-ground cinnamon
-ground nutmeg
-ground cloves
1. Wash, core, and slice apples. Put in a 9x13” baking dish.
2. Mix water, lemon juice, sugar and salt. Pour over apples.
3. Cube butter. Place on top of apples.
4. Roast at 425° F for 30-40 minutes, until apples are soft. Cool.
5. Pass mixture through food mill.*
6. Stir in spices to taste
*If apples are peeled prior to roasting, they can be sauced using a food processor or an immersion blender.
-1/4 c. water
-1 t. lemon juice
-2/3 c. packed brown sugar
-1/8 t. course salt
-2 T. unsalted butter
-ground cinnamon
-ground nutmeg
-ground cloves
1. Wash, core, and slice apples. Put in a 9x13” baking dish.
2. Mix water, lemon juice, sugar and salt. Pour over apples.
3. Cube butter. Place on top of apples.
4. Roast at 425° F for 30-40 minutes, until apples are soft. Cool.
5. Pass mixture through food mill.*
6. Stir in spices to taste
*If apples are peeled prior to roasting, they can be sauced using a food processor or an immersion blender.
Variations:
-Substitute apple cider or other fruit juices for the water for a richer flavor.
-Add fresh whole cranberries to the apple mixture prior to roasting.
-Add cinnamon sticks or whole cloves prior to roasting (remove before saucing).
-Substitute apple cider or other fruit juices for the water for a richer flavor.
-Add fresh whole cranberries to the apple mixture prior to roasting.
-Add cinnamon sticks or whole cloves prior to roasting (remove before saucing).
