Roasted Apple Purée

1. 1

   Preheat oven to 200u00b0 C.

2. 2

   Cut apples into large chunks (quarters for small apples, eight for larger).

3. 3

   Arrange on a deep metal roasting pan, add the 1/4 cup of cider and lemon juice, then add the brown sugar, cinnamon, nutmeg, salt and dot with butter.

4. 4

   Roast for 30-35 minutes (apples must be very soft and should fall apart with the touch of a fork.)

5. 5

   Once remove from oven pour the remaining 3/4 cup of cider over the pan and transfer apples and liquid to a large bowl. Mash with a fork until the pieces have been broken up into sauce.

6. 6

   You can keep mashing the puree (in this phase you can use a hand blender) until it becomes smoother or you can keep it less smoother, with more texture with some chunk of apples.

7. 7

   Once cooled you can store it up to 2 week in the refrigerator.

8. 8

   Note: If the result isn't quite as thick as you'd like it to be, transfer it a heavy bottom saucepan and cook over low heat, stirring occasionally, until you've achieved the right consistency.

* Per serving · 4 servings · Values may vary.

No additional tips available.