This deep-flavored applesauce uses baking to soften the apples and citrus juice to keep flavors awake. The result is a deep, caramelized flavor reminiscent of Tarte Tatin.
Prep Time:20 minutesmins
Cook Time:1 hourhr30 minutesmins
Total Time:1 hourhr50 minutesmins
Servings 4applesauce
Author Marie Asselin, FoodNouveau.com
Ingredients
1orangefinely grated zest and strained juice (about 1/2 cup/125 ml juice and 1 tbsp/15 ml zest)
1/2lemonfinely grated zest and strained juice (about 2 tbsp/30 ml juice and 1 1/2 tsp/7 ml zest)
3lbs1.3 kg sweet red apples (6 to 8 apples) such as McIntosh, Honeycrisp, Cortland, or Empire (combine varieties for the best flavor)
Place the zest and juice of the oranges and the lemon juice in a nonreactive Dutch oven, enameled cast-iron braiser, or large nonstick saute pan. Peel, quarter, and core the apples, then add them to pan and toss to coat the apples with the juice. Add the brown sugar, butter, and spices and cover the pot. Bake for 90 minutes or until all the apples are very soft. Whisk until smooth.
STORAGE: Keep the applesauce in airtight jars in the fridge for up to 1 week, or freeze in airtight containers for several months.
SERVING: Serve warm or at room temperature.
Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook.
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