Applesauce can be made very simply by just cooking apples on the stove, but roasting them for a few minutes concentrates their flavors for an added dimension. Also, if you use a combination of apple varieties, the sauce will have wonderful chunky texture and a blend of sweet and tart flavors.
For the varieties of apples, softer sauce apples such as McIntosh or Cortland will break down into a puree. Crisper pie and baking apples such as Granny Smith will keep their shape. I used Granny Smith, Jonagold, and Honeycrisp. Jonagolds are best for eating and good for cooking. Honeycrisp are best for eating and salads and good for baking and sauce. I used these varieties because I had them on hand, and my sauce was very good.
This homemade applesauce is delicious served warm with pancakes along with butter and maple syrup, or as a side dish with pork.
|Chunky Roasted Applesauce|| |
- 3 pounds pie or baking apples (about 6 medium apples)
- 3 pounds applesauce apples (about 6 medium apples)
- 1/4 cup walnut oil or other oil
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups water
- Preheat oven to 450°F. Position oven rack low in the oven.
- Peel and core apples and cut into 1/2- to 3/4-inch pieces. Place pieces in a large bowl and drizzle with oil. Toss gently to coat apples with oil. Distribute apple pieces evenly in single layers on two rimmed baking sheets.
- Roast apples for 15 to 20 minutes or until bottoms of chunks begin to brown, checking for doneness and rotating pans after 10 minutes.
- Place the roasted apples in a large saucepan, scraping any browned bits from the baking sheets. Cook over medium to medium low heat, stirring occasionally, until some apples cook down but some are still chunky, 5 to 10 minutes.
- Add sugar, cinnamon, nutmeg, and salt, and stir to combine. Stir in 1 1/2 cups water, or more if you want a thinner sauce.
- Serve warm or cool. Cover and refrigerate up to 1 week.
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