This weekend, Michael and I visited his grandparents, who sent us home with a LARGE box of apples. I have all kinds of visions of what I will make out of these apples–apple crisp, apple crumble pie, apple spice muffins, and much much more.
Inspired by Closet Cooking and Ina Garten, I decided to try roasted applesauce. I love the “fall and Christmas” spices–ginger, cinnamon, cloves–and couldn’t wait to pair them with the roasted apples.
As both Ina and Kevin from Closet Cooking suggest, roasted applesauces work best with a variety of apples. Make sure to use a good cooking apple (google “cooking apples” if you’re not sure which to pick). I used Golden Delicious, Granny Smith, and Fuji. You could definitely stick with just two types, or even just one. I loved what I came up with. There was a great pairing of sweet, tangy, and full apple flavors that, when roasted, blended perfectly.
I kid you not. You can do it! Embrace the variety. Spice up your life. Literally.
Roasted Spiced Applesauce
8 large apples (choose good cooking apples), peeled, cored, and sliced into about 1″ chunks
1/2-1c water (Kevin recommended using apple cider, which would be great)
1/4c brown sugar
Combine apples, 1/2c water (or cider), brown sugar, and spices in a large bowl. Pour into a 9 x 13″ baking pan. Roast at 400 degrees for about 1 hour, stirring every 20 minutes or so.
Puree the applesauce in batches in a blender or food processor until you reach desired smoothness (some people like it more chunky…I went for smooth). Serve warm with dinner or refrigerate and eat later. I loved it both ways.
Makes about 2 cups (4 half-cup servings)