Roasted Applesauce Food

RASPBERRY ROASTED APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset. Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go.
• Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 1/4 hours, until the apples are very soft. Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture. Serve warm with a scoop of ice cream and a dusting of orange zest.

ROASTED APPLES

Steps:

• Preheat oven to 400 degrees. Combine sugar and cinnamon in a medium bowl. Add apples, and toss to coat. Spread apples in a single layer on a rimmed baking sheet. Bake, tossing halfway through, until tender but firm, 30 to 35 minutes.

17+ RECIPES WITH APPLESAUCE (+HOMEMADE APPLESAUCE RECIPE)

Steps:

• Prepare the apples.
• Boil water and sugar to dissolve the sugar.
• Add the apples to the pot and cook covered for 1 hour.
• Mash the apples to the consistency you desire or use an immersion blender.

HOMEMADE APPLESAUCE

Steps:

• Peel, core and chop the apples into 2″ chunks. In a medium Dutch oven or large stainless steel saucepan, combine the apple chunks, water, maple syrup and cinnamon. Cover and bring the mixture to a simmer over medium heat. Continue simmering, stirring occasionally, until the apples are tender and falling apart, about 15 to 20 minutes.
• Remove the pot from the heat. For chunky applesauce, use a potato masher or the back of a sturdy spatula or wooden spoon to break it up to your desired consistency. For smooth applesauce, blend it in your food processor.
• Stir in the vinegar. Adjust to taste as necessary-for sweeter applesauce, stir in more maple syrup (I usually add 2 tablespoons); for more spice, add more cinnamon; for more complexity, add another teaspoon of vinegar.
• Serve warm or chilled; let it cool to room temperature before covering leftover applesauce and storing it in the fridge. Leftover applesauce will keep well in the refrigerator for about 1 week, or for months in the freezer.

ROASTED APPLESAUCE

Steps:

• Preheat oven to 400°F.
• Spray baking dish w/ non-stick spray.
• Spread apples out in a casserole pan. Sprinkle with lemon juice, cinnamon sticks, sugar, salt and butter. Stirring occasionally.
• Bake until the apples are roasted and soft, about 30 minutes or longer.
• UPDATE: I roast until they are tender and begin to caramelize.
• Serve chunky or mash to desired consistency.
• Serve hot or cold.
• Yields 2 cups.

ROASTED APPLESAUCE

Steps:

• Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish.
• Scatter butter pieces over mixture, and top with apples. Roast until apples are very soft, 30 to 40 minutes.
• Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in spices. Serve warm, at room temperature, or chilled.

HONEY ROASTED APPLESAUCE

Steps:

• Preheat oven to 425 degrees F.
• Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.
• Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized.
• Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold.
• Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.

APPLESAUCE MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line the muffin tin with muffin liners.
• Beat the softened butter and sugar at medium speed until it's light and fluffy, about 5 to 7 minutes.
• Add the eggs, one by one, beating them after every addition. Beat in the vanilla and applesauce.
• In a separate bowl, sift together the flour, baking soda, cinnamon, allspice, and cloves. Gently mix the dry ingredients into the wet mixture. Mix in the walnuts, if using.
• Fill the lined muffin tin with batter 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the muffins in the tin for 5 minutes before transferring them onto wire racks. Sprinkle them with cinnamon sugar, if desired. Serve and enjoy!

ROAST PORK LOIN WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
• Add the onion, carrot, celery, garlic, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
• Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
• Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
• Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
• Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
• Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
• Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.