Every year we all look forward to going apple picking at a local orchard. This fall we tried Terison’s Orchard in Cumberland, Maine. Apparently they use pesticide sprays minimally, and that sounded good to us!
Aside simply eating them, applesauce was top on the list of uses for our harvest. This year I decided to spice things up a little bit and try making a roasted applesauce. As always, I was ably assisted by my sous chefs.
At this point, I could have processed the apples in a food mill to separate the skin from the apples. Because I’m a lazy cook and I liked the idea of keeping the skins, our apples went directly from the roasting pan to the cooking pot (being careful to save all the juices and syrup created in the oven). I just took the immersion blender and whirred up the apples skin and all. The resulting sauce was amazingly think and a gorgeous color. I added apple cider to thin it to our desired consistency (4 cups or so). The final addition was 1/2 cup of lemon juice. I decided to can mine in mason jars, but you certainly could freeze it as well.
Paul thinks the applesauce is too thick. I suspect the inclusion of the skins has a lot to do with this. Maybe next time I’ll try removing the skin, but I kind of like the extra thickness and texture the skins provide, so I’m not sure.
Click here for the recipe for Roasted Applesauce.