Prep: 10 minutes
Cook: 40 minutes
Make Ahead: You can refrigerate the applesauce in an airtight container for up to 3 weeks, or freeze it for up to 3 months. Thaw overnight in the fridge.
❚ 2 lb (900 g) apples, peeled and sliced ❚ 2 tbsp (30 mL) lemon juice ❚ 2 tbsp (37 g) honey ❚ 2 tbsp (30 g) butter, melted ❚ Pinch of salt
1. Preheat the oven to 375°F (190°C). 2. Toss the sliced apples with the lemon juice, honey, melted butter and salt to coat well. Spread in a large ungreased casserole or other ceramic baking dish (the apples can overlap) and roast, uncovered and stirring occasionally, until the apples are fork-tender, about 40 minutes. Allow the apples to cool to room temperature.
3. Purée the cooled apples in a food processor or blender. If the applesauce is too thick (this will depend on the apple variety), add 1/4 to 1/2 cup (60 to 125 mL) of water as you blend. Chill the applesauce until ready to serve.
Makes: About 2 1/2 cups (625 mL)