Tuesday, October 20, 2009
Monday, October 12, 2009
4- This is where you knowledgable ladies come in.
Roasted Applesauce (Makes eight 1/2-cup servings)
1/4 cup water
6 tablespoons packed light-brown sugar
1 teaspoon fresh lemon juice
Pinch of coarse salt
2 tablespoons unsalted butter, cut into small pieces
3 pounds small assorted apples, such as Gala, McIntosh, or Fuji (about 10)
1/2 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cloves
Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish. Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes. Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. (Since we like ours chunky but without too many skins, I semi-peeled and cored the apples before baking and then just mashed them up with a potato masher right in the pan.) Stir in spices. Serve warm, at room temperature, or chilled. Applesauce can be refrigerated in an airtight container for up to 5 days.