Rosemary Applesauce
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6large cooking apples like Cortland or Rome, peeled, cored and roughly chopped
- 3tart eating apples like Granny Smith or Macoun, peeled, cored and roughly chopped
- ⅔cup apple cider
- 1½tablespoons finely chopped fresh rosemary
- 2tablespoons brown sugar, more if needed
Nutritional analysis per serving (10 servings)
102 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 20 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. In a 9-by-13-inch baking dish, combine the apples, cider and rosemary. Roast uncovered until the apples are soft, 30 to 40 minutes, stirring once or twice. Remove from the oven.
- Step 2
Add the sugar and mash the mixture roughly with a fork. Add more sugar if desired. Cool.
Private Notes
Comments
Three tries got varying results: The 1st go was outstanding; the 2nd was blah. The difference? At first, I (accidentally) left the apples in for an hour or so after turning off the hot oven, but on try 2, I removed them as directed. The 3rd time, I again left the apples in the cooling oven, and the results were great. Without burning, the diminishing heat caramelized the apples, enhanced rosemary flavor, added buttery texture--even with no fat added--and lifted the dish to extraordinary.
Doesn’t need the extra sugar. The rosemary is a fun addition. Didn’t bother peeling the apples, gives a lovely rosy hue.
Following blisssu’s lead, intentionally left apples in turned-off oven a little over an hour, resulting in moist apple chunks with minimal liquid. Added 1 T coconut sugar & pinch of salt before roasting (full 40 min with one stir at 20). Processed in food processor to barely chunky, then added a couple more pinches of salt & 4 t apple cider vinegar. Filled two pint jars with a small bowl left over as a cook’s treat. Thank you, Alice Hart, for putting rosemary in applesauce!
I added the brown sugar with the rosemary; left in the oven after turning it off as per other note and did not mash the apples. Absolutely delicious. Best applesauce/baked apples ever. Tart apple mix & rosemary were magic.
2021, January. Made this to have with pork chops. Loved it!
Doesn’t need the extra sugar. The rosemary is a fun addition. Didn’t bother peeling the apples, gives a lovely rosy hue.