ROSEMARY APPLESAUCE

ROSEMARY APPLESAUCE (10 servings)

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6 large cooking apples like Cortland or Rome, peeled, cored and roughly chopped

3 tart eating apples like Granny Smith or Macoun, peeled, cored and roughly chopped

2/3 cup apple cider

1-1/2 tablespoons finely chopped fresh rosemary

2 tablespoons brown sugar, more if needed


  1. Heat the oven to 400*.  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.
  1. Add the sugar and mash the mixture roughly with a fork. Add more sugar if desired.


from Alice Hart, the New York Times, August 3, 2011

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