Ingredients

The following ingredients have 8 Servings
  • 12 (4 to 5 lbs) apples (preferably Gravenstein or McIntosh)
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons unsalted butter
  • 1/3 cup honey
  • 1/2 teaspoon finely ground sea salt (preferably gray salt*)

Instruction

  • Preheat the oven to 425°F (218°C).
  • Peel the apples and cut them into quarters. Remove the core and cut the apples into 1-inch chunks. As each apple is ready, place it in a large bowl and toss with the lemon juice.
  • Melt the butter in a large ovenproof skillet over medium-high heat. When the butter begins to brown, add the apples and salt and sauté just until the edges begin to color, 3 to 4 minutes. Add the honey, stir well, and transfer to the oven. Roast until the apples are soft and lightly caramelized, 20 to 30 minutes. (For a less robust, more traditional applesauce flavor, cover the skillet prior to roasting.)
  • For chunky applesauce, reach for a fork, potato masher, or pastry blender and mash to the desired consistency. For smooth applesauce, transfer the apple mixture to a food processor and purée. Serve warm, room temperature, or cold. (The applesauce can be covered and refrigerated for up to 3 days.)