Wednesday, January 18, 2012
The one and only Applesauce
In the last weeks during which i abstained from cooking it seemed that every person was doing something with either pomegranate, cranberries, beetroots (less surprising with regard to the season) or this totally surprising oven roasted apple sauce (basically consisting of apples only and originating from a french recipe).
As i am always smitten with recipes that include a minimum of ingredients and because everything tastes better, when slowly roasted in the oven, the apple sauce turned out to be the first kitchen task of this year.
Mix a huge amount of peeled sour apples (like 2 kg) with a pinch of salt and 2-3 spices (for example vanilla, cinnamon, cloves, cardamon, nutmeg, cumin...).
Bake it in a roasting tin with the lid closed for a couple of hours at 160 ° C (it took me 3 hours) until the apples are dark brown and caramelized.
It will yield to the most fragrant luscious apple sauce with a little texture left.