Rasp­berry Roasted Ap­ple­sauce

The Denver Post - - LIFE & CULTURE - Go­ran Kosanovic, The Wash­ing­ton Post

This makes a sim­ple and lovely dessert, es­pe­cially at hol­i­day time. 10 serv­ings (makes about 7 cups) MAKE AHEAD: The rasp­berry roasted ap­ple­sauce can be re­frig­er­ated for up to 5 days. Re­heat on medium-low on the stove top.

Adapted from “Cook­ing for Jef­frey,” by Ina Garten (Clark­son Pot­ter, 2016). In­gre­di­ents

Finely grated zest and juice of 2 large or­anges, plus thin rib­bons of zest for serv­ing Finely grated zest and juice of 1 lemon 3 pounds sweet red ap­ples, such as Ma­coun ½ cup loosely packed light brown sugar 4 ta­ble­spoons ( ½ stick) un­salted but­ter, cut into small pieces 2 tea­spoons ground cin­na­mon 12 ounces fresh rasp­ber­ries

Pek­ing Por­to­bel­los

Rasp­berry Roasted Ap­ple­sauce.

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