Roasted Applesauce

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.

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.