The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Roasted Applesauce
Page 260
Cuisine: North American | Course Type: Sauces/Gravies
View photos (1)Tags: applesauce
Recipe Reviews
wester from Soesterberg, Utr
This was really easy and made a lovely applesauce, not too sweet and with a hint of caramel. It's also quite forgiving of things like keeping the apples in the oven a bit longer. If I make it again this way, it will be because it's easy, not because it's brilliant. My kids thought it was OK, but they preferred the zucchini pickles.
sturlington from Hillsborough, NC
This is a different way of making applesauce! I think it gives the applesauce a more concentrated, grown-up taste. It's good to have this in my repertoire, although it probably won't replace my mainstay method, since I usually only make applesauce for my son. I didn't bother peeling the apples or removing all of the seeds. Instead, I mashed the apples in my food mill, which removed all the unwanted bits.
(edited 9th October 2012) (0) comment (1) useful
southerncooker from Boomer, NC
What an easy way to make applesauce. I used stayman apples since that's what I had on hand. Since they are a bit tart I used the suggested maximum amount of sugar. I also like the touch of salt used in this recipe. I tried with the cider vinegar and loved the bright taste it gave this applesauce. It was good warm and also cold. I'll be making this one again.
Queezle_Sister from Salt Lake City, UT
This has become my go-to approach for applesauce. Its versatile, and delicious. Its also easy because once the apples are pealed, there is almost no additional work - just roast and then mash. I find the cooking time varies with apple type, but I have yet to make a batch that was less than delicious.
The first time I made this applesauce, I used a combination of fuji and gala apples, which I think was a mistake. The two apples required different cooking times, and took at least twice as long to soften as suggested in the recipe. Nevertheless, they did eventually soften and get the golden roasted color that the recipe described. I've uploaded a pictures showing the roasted apple sections.
The flavor, though, was exceptional. I will probably never again make the water-apple stove-top applesauce of my youth. In this oven roasting approach, the apples dried out, which gave the applesauce a very concentrated flavor.
The recipe suggested a bit of cider vinegar. I tried, and couldn't really see that it made a difference, so I omitted it.
(edited 7th March 2011) (0) comment (1) useful
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