I can’t eat hot apples.
I can eat apples that have been cooked, I just can’t eat them hot. So I’m not sure why I got stuck this weekend on the idea of roasted applesauce-instead of my normal boiled down type.
I’m not even sure why I thought that it would be different-but different, indeed, it is.
We went on an apple hunt this weekend-I ran completely out of canned apple products last week and I had been putting off getting more apples. I decided I was never going to get them if I didn’t just make the plunge, I would keep putting it off, so I went off to my favorite vendor at the North Tonawanda farmer’s market. I came home with a Top’s paper bag full of Golden Blushes for $3.
After some basic Internet searches just to verify that this was even worth attempting, I was off. And sweet Pomona, this stuff is amazing. After blending it takes on this weird rubbery texture (look, it’s a good thing, I just don’t know how to describe it but trust me here) that you don’t get with boiled sauces. It’s more like apple pudding. Amazing, amazing apple pudding.
[I sometimes get asked this, so here’s my stance-I’m not picky when it comes to apples for saucing. If I can get my hands on it, I’ll use it. That means everything from free range wild to Aldis to heirlooms. If I can get it into a jar, I’m not a snob. The trick is trying the apple and seeing roughly how sweet it is and adjusting the sugar added to the sauce that way.]
This, like all applesauces, is most of a structure than a firm recipe. You can adjust this as you go. I did add my sugar beforehand, and would recommend adding at least a little to help draw out moisture as it bakes. You can add a little more when it comes out of the oven if you feel like it needs more sugar.
You can roast other fruits in there with the apples at the same time for mixed fruit sauces.
I didn’t peel, I don’t peel my apples for sauce, but you can if you would like.
I froze this batch but I can’t think of a reason why this couldn’t be canned to be shelf stable. Follow the instructions for canning applesauce in the Ball Blue Book.
Heavy weight oven safe pan (honestly I baked it in a sauce pan)
apples, cored and chopped
about 1/2 cup sugar to start
Preheat oven to 400 or 425 (temperature isn’t terribly important as long as it’s in that range)
Core and chop your apples. I just chopped until the pan was filled (there are many apples in my kitchen)
Place in the pan, and cover with sugar.
Bake for 40-50 minutes. The apples will come out looking slightly dehydrated.
Very carefully-or let cool first-blend with an immersion blender or carefully add to a conventional blender and pulse till smooth. It might take a moment to get it going.
Add a little more sugar if desired and a couple of dashes of nutmeg, and stir into sauce.