Roasted Applesauce

By Trix

Author Notes: No cinnamon, no cloves -- this sauce is straight up apple, mainlined to your belly.

It comes from Judy Rodgers' must-own Zuni Cafe Cookbook and -- as w (…more) - Genius Recipes

Makes 3 cups of applesauce and 4 charlottes (with sauce to spare)

Ingredients

• 3 1/2 to 4 pounds apples (Rodgers uses crisp eating apples, like Sierra Beauties, Braeburns, Pippins, Golden Delicious or Galas)
• Pinch of salt
• Up to 2 teaspoons sugar, as needed
• 2 About 2 tablespoons unsalted butter
• A splash of apple cider vinegar, as needed

Details

Adapted from food52.com

Preparation

Step 1

Heat oven to 375 F. Peel, core, and quarter the apples. Toss with a little salt and, unless they are very sweet, a bit of sugar to taste. If they are tart enough to make you squint, add the full measure of sugar. Spread in a shallow baking dish that crowds the apples in a single layer. Drape with slivers of the butter, cover tightly with a lid or aluminum foil, and bake until the apples start to soften, 15 to 30 minutes, depending on your apples. Uncover, raise the heat to 500 F, and return the pan to the oven. Leave the apples to dry out and color slightly, about 10 minutes. When the tips of the apples have become golden and the fruit is tender, scrape them into a bowl and stir into a chunky "mash. "Season with salt and sugar to taste, then consider a splash of apple cider vinegar to brighten the flavor. (Try a drop on a spoonful to see if you like it.)