Every autumn I used to make a roasted applesauce. I liked it because it was different. My husband says that I am the only one who liked it…. So, I made this classic applesauce. I will admit that everyone loved it! This recipe is from Everyday Food.
- Peel, core, and slice 4 pounds apples such as McIntosh, Gala, and Braeburn.
- In a large pot, bring apples, 1/4 cup fresh lemon juice (from 2 lemons), and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25-30+ minutes.
- Mash with a potato masher or pulse in a food processor (or immersion blender) until smooth with small chunks remaining. (Add pinch of salt, and 1/2 tsp cinnamon, and sugar- if using.)
- Let cool, then transfer applesauce to airtight containers. Refrigerate, up to 5 days, or freeze, up to 2 months.