© 2013 mathewguiver

Roasted apple sauce recipe (all natural)

Now that it’s almost October, I’ve been in the mood for fresh apple sauce. There’s something about the change of seasons that makes me crave cooked apples. I like spreading apple sauce over biscuits or pancakes, and really enjoy using apple sauce in baked dishes.

Unfortunately, I’ve found that most generic store bough apple sauces are lacking in flavor. No offense to the people at Mott’s, but I like a good slow roasted apple sauce. Which is why I came up with this homemade apple sauce recipe. It’s super basic, all natural, and I used agave instead of sugar.

Ingredients:

8 to 10 apples
1 lemon
2 Tbsp agave
1/4 tsp salt
Cinnamon

Directions:

1. Start by rinsing off your apples. I like to use at least two different types of apples, and am using both Granny Smith and Fuji for this example.

2. Core and cube apples. All of your apple cubes should be comparable sizes so they’ll cook evenly. You could peel the apples at this point, but I usually don’t. There are nutrients in the skin, and if you use a food processor then you won’t notice the presence of skin in the final result.

3. In a large bowl, mix the juice of a lemon, with agave, and salt. As you continue cubing apples, toss pieces in your liquid before transferring to a baking pan.

4. Once all of your apples are in the baking pan, sprinkle with cinnamon.

5. Bake at 375 degrees fahrenheit for about about an hour, or until the apple pieces are fork tender.

6. Every fifteen minutes, stir the apples and rotate the pan.

7. When apples are fully cooked, remove from oven and let sit for 30 minutes or so.

8. Transfer cooked apples to a food processor and begin pulsing.

9. Be sure to scrape down the edges, then continue pulsing until your apple sauce is smooth.

You can eat the apple sauce while it’s warm, or store in a jar in the refrigerator for up to 10 days.

4 Trackbacks

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