Roasted Applesauce

Roasted homemade applesauce recipe in mason jar.

This homemade applesauce makes a great budge friendly treat when apples are in season. We go to the local orchard and get the seconds - the apples that are bruised and not great for eating raw. They're cheap and make a perfect sauce.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings pints

Calories 808kcal

Author Karly Campbell

Ingredients

8 McIntosh apples
2 Jonathan apples
2 Golden Delicious apples
2 tablespoons lemon juice
2 tablespoons avocado oil
1/4 cup pure maple syrup
2 teaspoons ground cinnamon
1/4 teaspoon salt
sugar as needed depending on your tastes

Instructions

Preheat oven to 400 degrees.
Peel and chop the apples and place them in a glass baking dish. Sprinkle with the lemon juice. (Add less juice if your apples are very tart.)
Mix the oil, maple syrup, ground cinnamon, and salt in a small bowl and pour over the apples. Stir to cover all the apples.
Bake for 15 minutes and then stir the apples.
Bake for 15 minutes more or until apples are very tender.
Remove from the oven and either mash the apples with a potato masher or puree in a blender or food processor until the sauce is as smooth as you'd like. Taste and add more sugar as needed.
Store in the refrigerator. You can also freeze this in mason jars or freezer bags.

Notes

Sweetness: You can use more or less maple syrup to taste here. If your apples are very sweet (or you're using a different variety than called for), adjust it as needed. If you prefer a less sweet applesauce, use less maple syrup.

Texture: If you like a very smooth applesauce, pop this in a blender or food processor for the best results. If you like more of a chunky applesauce, you can mash this with a potato masher. We like it fairly smooth and use a food processor.

Storage: We do not have any experience with canning and can't make any recommendations on that. However, we do store this in the fridge for 7-10 days and it keeps just fine. If you're making a larger batch, we'd recommend freezing it. Leave a bit of space in the jar for the applesauce to expand if freezing.

Nutrition