Roasted Applesauce

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.

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.

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.