ROSEMARY APPLESAUCE (10 servings)
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
- 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.
- 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