Prep Time
1h 25 min
Yields
8 servings
This Ina Garten recipe calls for roasting the fruit, which makes all the difference. It gives this applesauce a deep, rich flavour you’ll surely want to replicate again and again.
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ingredients
Zest and juice of 2 large oranges
Zest and juice of 1 lemon
3
lbs Granny Smith apples (6 to 8 apples)
3
lbs sweet red apples, such as Macoun (6 to 8 apples)
½
cup light brown sugar, lightly packed
4
tbsp (½ stick) unsalted butter
2
tsp ground cinnamon
12
ounce fresh raspberries (2 packages)
Vanilla ice cream, such as Haagen-Dazs, for serving
Orange zest, for serving
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directions
Step 1
Preheat the oven to 350°F.
Step 2
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.
Step 3
Add the brown sugar, butter, cinnamon, and raspberries, cover, and bake for 1 to 1 ¼ 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.