Hmm. Two 68-cent five-pound bags of apples. A new, huge $5 roasting pan. A 25-cent copy of Martha Stewart Living (November 1998) from a library sale with a recipe for Roasted Applesauce. Some extra freezer space.
I gave this recipe a test run last week in a smaller quantity. I love the flavor the roasted apples take on. Roasting is so much simpler than boiling. Just throw the prepared apples in the oven and forget about them: no nutrients lost to boiling, no worry about the water boiling off. I couldn't help changing the recipe, both to make it simpler and to make it work with ten pounds of apples instead of just six apples. Here's what I did.
Roasted Apple Sauce
10 pounds apples, mixed varieties
1 1/2 cups dark brown sugar
1 heaping tablespoon cinnamon
1/4 cup lemon juice
1 cup water
Preheat oven to 375 degrees. Wash your apples, core them, and cut them into eighths. Toss in a large roasting pan with remaining ingredients. Bake for 45 minutes, or until very soft. Remove from oven and put apples and liquid through food mill (a bowl with a non-slip bottom is convenient). If you don't have a food mill, peel the apples before roasting and pulverize in batches in the food processor. Add more cinnamon and sugar to taste, if desired.
This recipe was originally posted November 10, 2007.