I’m not sure applesauce is something Brian and I would have preserved just for the two of us, but, since Oliver was just starting to eat, we went on the hunt for a good recipe after our trip to the local orchard last fall. And, since we are looking ahead to two eating babies by springtime, we’re on the applesauce once again.
Brian stumbled across this recipe and we were kind of intrigued by the “roasted” aspect of it. It is definitely sized to be more of a ‘make a batch with pork chops’ recipe but it multiplies well and it’s delicious… isn’t that deep color gorgeous?! Of course you can play with the sugar and spices to make it what you want but I find it good as is.
I really like that you don’t need to grind and sieve it. It makes it just a tad on the chunky side (yum) but means you have to peel and core the apples. I don’t mind … peeling still seems a heck of a lot easier than the alternative.
Here’s the recipe (x10 from the original):
40 apples (peeled, cored, and chopped)
2 1/2 cups apple cider
10 Tbsp (or 150 ml) lemon juice
1 1/4 cups brown sugar
2 1/2 tsp cinnamon
1 1/4 tsp nutmeg
Mix all ingredients but the apples. Pour in the bottom of the pan you will be roasting in. You can toss the apples in the liquid as you chop to keep them from browning.
Bake in a 400 degree oven until the apples are very soft. Make sure you stir it occasionally.
Mash the apples. If you chop your apples small enough, you can actually do this with the spoon.
Since it’s a lot of work to peel 100 lbs of apples and cook them all at once (and my evening time is limited), I have make just one batch at a time and store it in the refrigerator. A few nights later, I heat the batches all together in a big pot (because the jars need to be hot packed), jar them, and then pressure can them for 10 mins with a 5-lb weight. You can safely and easily can apples using the water bath method but I have a canner so, for me, pressure canning is easier.