Raspberry Roasted Applesauce
This makes a simple and lovely dessert, especially at holiday time.
10 servings (makes about 7 cups)
MAKE AHEAD: The raspberry roasted applesauce can be refrigerated for up to 5 days. Reheat on medium-low on the stove top.
Adapted from “Cooking for Jeffrey,” by Ina Garten (Clarkson Potter, 2016).
Ingredients
- Finely grated zest and juice of 2 large oranges, plus thin ribbons of zest for serving
- Finely grated zest and juice of 1 lemon
- 3 pounds sweet red apples, such as Macoun
- 1/2 cup loosely packed light brown sugar
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
- 2 teaspoons ground cinnamon
- 12 ounces fresh raspberries
- Vanilla ice cream, for serving
Steps
Preheat the oven to 350 degrees.
Combine the grated citrus zests and juices in a large Dutch oven.
Peel and core the apples, then cut them into chunks, adding them to the Dutch oven as you go. Toss to coat.
Add the brown sugar, butter, cinnamon and raspberries. Cover tightly and bake for 1 to 1 1/2 hours or until the apples are quite soft. Uncover and stir vigorously with a whisk (or use a potato masher) until the applesauce reaches the desired consistency.
Serve warm, topped with a scoop of ice cream and the citrus zest ribbons.
Nutrition | Per serving: 160 calories, 0 g protein, 32 g carbohydrates, 5 g fat, 3 g saturated fat, 10 mg cholesterol, 0 mg sodium, 4 g dietary fiber, 25 g sugar