Thursday, September 22, 2016

Roasted Spice and Vanilla Applesauce

A lot of the recipes I write these days are inspired by my son Henry. He’s almost a year old now and well into solids. Although it takes a bit of extra work there is nothing more satisfying than feeding your child homemade fruit sauce. And this version is by far the best applesauce I have ever had. Roasting helps to gently caramelize the apples and brings the spices satisfyingly to the fore. It is a lot of work, but you can easily make a double or triple batch as this applesauce can be canned, bottled or frozen. It will also keep in the refrigerator in a tightly covered container for up to 10 days.

Roasted Spice and Vanilla Applesauce

Makes approx 2 cups

4 gala apples, cored and quartered
1/4 tsp allspice
1/4 tsp ground cloves
1/2 tsp cinnamon
1/2 Tbsp sugar
1 1/2 tsp vanilla bean paste
A touch of salt

1. Preheat oven to 375F. Toss apples with vanilla, then lay them in a single layer on a greased baking sheet. Sprinkle apples with sugar and all of the spices, then just a touch of salt.
2. Bake for 35 minutes, or until apples are falling apart.
3. When they are cool enough to handle, peel skins away and discard. Pulse fruit in the blender with 2 ounces of water, until smooth.
Serve warm or store, covered, in the refrigerator.


  1. Lotsa apples in Blue Hill this Fall will absolutely try this recipe

  2. Thanks Blake! We have lots of apples here, too. I hope you enjoy it.