Recipe: Raspberry Roasted Applesauce (make ahead, Ina Garten)

RASPBERRY ROASTED APPLESAUCE

"A scoop of cold vanilla ice cream melting into a bowl of warm homemade applesauce is my idea of heaven. When local farm stands finally have apples in the fall, I make all kinds of fresh applesauce."



"For this raspberry applesauce, peel the apples (I combine tart Granny Smiths with sweet Macouns) and throw them in a Dutch oven with orange juice, lemon juice, and fresh raspberries an hour later you have fresh raspberry applesauce."

Zest and juice of 2 large oranges
Zest and juice of 1 lemon
3 pounds Granny Smith apples (6 to 8 apples)
3 pounds sweet red apples, such as Macoun (6 to 8 apples)
1/2 cup light brown sugar, lightly packed
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons ground cinnamon
12 ounces fresh raspberries (2 packages)
Vanilla ice cream, such as Haagen Dazs, for serving (optional)
Orange zest, for serving (optional)

Preheat the oven to 350 degrees F.

Place the zest and juice of the oranges and lemon in a large (11-inch) ovenproof pot or Dutch oven, such as Le Creuset.

Peel, quarter, and core the apples and add them to the pot, tossing them with the juices as you go. Add the brown sugar, butter, cinnamon, and raspberries.

Cover, and bake for 1 to 1 1/4 hours, until the apples are very soft.

Stir vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture.

Serve warm with a scoop of ice cream and a dusting of orange zest.

TO MAKE AHEAD:
Applesauce can be prepared and refrigerated for up to 5 days. Serve cold or warm.

TIP: I use a strip zester when I cook the applesauce and either a strip zester or rasp for the garnish.

Makes 2 1/2 quarts; serves 8
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Cooking for Jeffrey: a Barefoot Contessa cookbook by Ina Garten