This roasted applesauce, made with apples baked with honey, butter, and lemon juice, calls for the apples to finish in the oven to concentrate and caramelize the flavors. As chunky or smooth as you please. Say so long to store-bought applesauce.

A jar of roasted applesauce with a spoon resting inside on a saucer with a strip of apple peel.

This roasted applesauce recipe, explains its creator, Michael Chiarelli, is unlike most homemade applesauce recipes in that it’s not made on the stovetop. It’s made in the oven. And it’s the most brilliant thing to ever happen to applesauce if you ask us. The intense heat intensifies the apple flavor almost so that it tastes caramelized. It’s simple to make, it seems silly to even think of buying it, says Chiarelli. We couldn’t agree more.–Renee Schettler

How To Fancy Up This Roasted Applesauce Recipe

There’s nothing wrong with spooning up this roasted applesauce as is. (We’ve actually had quite a few batches disappear like that before the applesauce even made it to the fridge.) Although we’re also all about employing countless ways to fancy it up. So should you feel like playing loose and fancy-free with this recipe, here are some suggestions:

  • Swap an equal amount of agave nectar, maple syrup, or brown sugar for the honey
  • Add a splash of apple cider before roasting the apples
  • Stir in 1/4 teaspoon ground cinnamon, allspice, nutmeg, ginger, or a combination
  • Toss in a handful of finely chopped crystallized ginger
  • Strew some finely chopped fresh herbs, such as rosemary or thyme, over the apples
  • Go crazy and stir in some mashed banana or mashed berries, whether fresh or frozen

Roasted Applesauce

A jar of roasted applesauce with a spoon resting inside on a saucer with a strip of apple peel.

This roasted applesauce, made with apples baked with honey, butter, and lemon juice, calls for the apples to finish in the oven to concentrate and caramelize the flavors. As chunky or smooth as you please. Say so long to store-bought applesauce.

Michael Chiarello

Prep 15 mins

Cook 30 mins

Total 45 mins

*What is gray sea salt?

Gray sea salt, also known as Celtic salt, is harvested from the Atlantic ocean, mostly produced in the coastal regions of France. It’s a slightly moist, blueish gray salt with a mineral and clay flavor and is harvested by hand.
It’s highly recommended for sweet dishes because it’s not as salty as other salts. Confusing but true. The crystals and their chemical makeup mean that they’re a more delicately flavored salt. 

Serving: 1servingCalories: 95kcal (5%)Carbohydrates: 12g (4%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mg (5%)Sodium: 147mg (6%)Potassium: 15mgFiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 176IU (4%)Vitamin C: 2mg (2%)Calcium: 3mgIron: 1mg (6%)

Recipe Testers’ Reviews

 Originally published November 30, 2010

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