Applesauce is a food that is so infinitely better when it’s homemade, that it almost feels like it should have a different name than the store-bought stuff.
Perfectly sweet, cinnamony, chunky, and best served warm – straight from the oven.
I love to bake applesauce because it is so much less fussy than stovetop applesauce: No need to monitor the simmer, just mix the ingredients in a pot, and put it in the oven for an hour and a half.
By the time you take it out, you have perfectly soft apples. Give it a quick whisk to your desired texture. I love homemade applesauce to be a little on the chunky side, but if you’re more of a pureed applesauce kind of person, use a potato masher, or even a food mill.
The very best part of homemade applesauce is that there’s a place for it in just about every meal. Serve it with meat. Mix it in with your yogurt. Eat it for dessert.
Baked Applesauce
Sweet and perfectly cinnamony applesauce, made ultra-easy in the oven. Best served warm.
Ingredients
- 3 lbs apples
- 1/3 cup orange juice
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
Directions
- Preheat oven to 350 degrees.
- Peel and halve apples. Remove seeds and stems (I love my melon baller for this!).
- In an oven-safe pot with a lid, combine apples, orange juice, brown sugar, and cinnamon. Place butter on top of apples (no need to stir in), and cover. Bake for 1 1/2 hours, until apples are soft. Remove and mix with a whisk until applesauce is your desired consistency. Can be served warm or cold.
Adapted from Ina Garten
