Roasted & Spiced Apple Sauce

Fall means at least one trip to the apple orchard here in Southern Michigan. And a trip to the apple orchard means quite literally a bushel and a peck of apples. As much as we love apples, there’s always too many to eat! This recipe is not the easiest way to make apple sauce but it has a rich, caramelized flavor that regular apple sauce lacks.

Ingredients

  • Bunch o’ hard, tart apples
  • Favorite ground spices
  • Butter

Preparation

  1. Peel, core and quarter the apples. If the apples are really big, cut them into smaller pieces.
  2. Put them in a large bowl and toss with some butter and spices (I used a tablespoon each of allspice, cloves, and cinnamon to about 10 lbs of apples).
  3. Put the quarters in a baking pan and roast until very tender, about 40 minutes.
  4. Remove from the oven and let cool until apples can be handled. Once cool, puree them in a deep bowl with an immersion blender or a food processor. I filled 3 16oz mason jars (leaving about 1/4″ of headspace) with the puree and processed it for five minutes in boiling water.
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