Down East 2013 ©
Unlike regular applesauce, which requires peeling and seeding apples and then simmering them, this roasting method results in a sauce with a slightly smoky flavor and a wonderfully thick texture. You can make the sauce a day ahead of time and heat over very low temperature, or serve cold, or at room temperature.
Makes about 4 cups
12 apples, a combination of really tart and really sweet, like Jonathan, Macintosh, Cortland, etc, peeled, cored, and thinly sliced or quartered
About ½ cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon ground cloves
Pinch ground cardamom
Preheat the oven to 400 degrees.
Toss the apples with the butter, sugar, and spices in a large roasting pan. Cover tightly with a lid or aluminum foil. Roast on the middle rack for 25 minutes, tossing the fruit once or twice during cooking. Uncover the pan and roast for another 5 to 10 minutes, or until the fruit feels quite tender when tested with a small, sharp knife.
Remove the pan from the oven and, using a potato masher, mash the fruit until thick and chunky. The applesauce will keep in a covered jar for several days.
*You can also add any of the following ingredients before roasting:
Add 1 tablespoon chopped fresh ginger or ¼ teaspoon ground ginger.
Add 1 tablespoon chopped fresh rosemary, sage and/or thyme instead of the other spices.
Add maple syrup or brown sugar instead of white sugar.
Add ½ cup cranberries to the apples.
Add ½ cup seeded Concord grapes to the apples.
Add 2 ripe quince (peeled, cored, and chopped) to the apples before roasting.
Instead of all apples, add about 6 apples and 6 ripe pears peeled, cored. and chopped.