Make Applesauce Like This

Brooke Newberry
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It’s apple season. Bob for them, make a killer pie, maybe smother them in blue cheese, and/or make some good applesauce.

Apples are one of the most widely varied fruits – any variety of apple will work in this applesauce.  The buttery sweetness of this recipe complements the tartness of Granny Smiths and will enhance the flavor of other less tart varieties.  This herbed recipe has a smooth texture and warm flavors. Spiked with red wine, the apples take on an attractive blush color.

Serve it alongside roasted meats during supper, eat it on its own for breakfast/as a snack, or spoon it out for an herbed dessert.

Buttered Rosemary Applesauce

Makes 1.5 cups

  • 12 apples, cored and chopped

  • ½ cup light brown sugar

  • 1 cup plus 2 tablespoons unsalted butter

  • ½ cup red wine

  • 6 sprigs rosemary, picked

Sweat apples with sugar and 2 tablespoons butter in medium sized pan over low heat until tender.
 In a small saucepan, melt the 1 cup butter and cook until it browns (watch butter closely – little light brown specks will begin to form at the bottom of the pan) Once brown, the butter should have a nutty aroma.


Combine the browned butter, cooked apples, red wine and rosemary, then bring to a simmer until apples are soft.

Add mixture to a food processor and puree until smooth. Chill the applesauce until ready to serve and refrigerate up to 1 week.

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