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

5 / 5 votes

Roasted Applesauce

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.

Prep Time15

Cook Time30

Total Time45

Course: Sides

Cuisine: American

Servings:

Calories: 95

Ingredients

▢ 12 (4 to 5 lbs) apples, preferably Gravenstein or McIntosh
▢ 2 tablespoons fresh lemon juice
▢ 4 tablespoons unsalted butter
▢ 1/3 cup honey
▢ 1/2 teaspoon finely ground sea salt, preferably gray salt*

US - Metric

Instructions

Preheat the oven to 425°F (218°C).
Peel the apples and cut them into quarters. Remove the core and cut the apples into 1-inch chunks. As each apple is ready, place it in a large bowl and toss with the lemon juice.
Melt the butter in a large ovenproof skillet over medium-high heat. When the butter begins to brown, add the apples and salt and sauté just until the edges begin to color, 3 to 4 minutes. Add the honey, stir well, and transfer to the oven. Roast until the apples are soft and lightly caramelized, 20 to 30 minutes. (For a less robust, more traditional applesauce flavor, cover the skillet prior to roasting.)
For chunky applesauce, reach for a fork, potato masher, or pastry blender and mash to the desired consistency.
For smooth applesauce, transfer the apple mixture to a food processor and purée. Serve warm, room temperature, or cold. (The applesauce can be covered and refrigerated for up to 3 days.)

Notes

*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.

Nutrition