Roasted Applesauce

Page 260

Cuisine: North American | Course Type: Sauces/Gravies

(4 reviews)

View photos (1)

Tags: applesauce

Recipe Review

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.

(1) useful  

Comments

Login or register to add your own comments.