The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant
Roasted Applesauce
Page 260
Cuisine: North American | Course Type: Sauces/Gravies
(4 reviews)
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sturlington from Hillsborough, NC
This is a different way of making applesauce! I think it gives the applesauce a more concentrated, grown-up taste. It's good to have this in my repertoire, although it probably won't replace my mainstay method, since I usually only make applesauce for my son. I didn't bother peeling the apples or removing all of the seeds. Instead, I mashed the apples in my food mill, which removed all the unwanted bits.
(edited 9th October 2012) (0) comment (1) useful
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