Hello, all! We had a particularly fruitful week and thus did not have much time to be in the kitchen. We did have time, though, to make a quick and easy small batch of roasted apple sauce. Here’s how to do it:
1. Choose your apples. We like to do a mix of varieties so that the flavor and texture will be balanced and rounded.
2. Preheat your oven to 400 degrees. Peel all your apples, then cut around the core and chop the flesh into large-ish chunks. (Basically the smaller you chop the faster it’ll cook — we do about 1/2-inch chunks; see photo below.) You can save the peels and cores to make more things! Here are some ideas for using apple peels; here are some for using apple cores.
3. Scatter the apple chunks in a baking dish or sheet pan, dot with a little butter, sprinkle with a pinch of salt and other spices as you’d like (we did cardamom). Roast for 20 minutes, then stir everything around and roast for another 20 minutes.
4. Optional: After 40 minutes, pour a little maple syrup over the apples, stir to incorporate, and return the pan to the oven to roast for 10 minutes more.
5. Mash into a chunky sauce with a fork (or blend if you’d like it smoother).
This sauce will keep for about a week in your refrigerator. Next time we might even add a few seedless grapes to the mix, or mash the roasted apples with some ginger kombucha from Number 1 Sons.
Here’s what’ll be at markets this weekend:
Quince (new this week!)
MAYBE a few kiwi berries AKA arctic kiwis AKA the fruit you all clamor for every season :)
New picks this week:
Mammoth Black Twig
Fresh-pressed cider: Honeycrisp, apple-cherry, apple-grape, and U.V. processed
Canned goods: spiced apple butter (no sugar added); apple butter with honey; apple butter with sassafras; pumpkin butter; pear butter (no sugar added); canned peaches in light syrup
See you soon!