An Apple-y Alternative.

So, the traditional side with my family’s delicious roast pork and dumplings is, of course, sauerkraut. Ehhhhh….I don’t love it. And I know for sure Eric would have no part of that. So I reached back in my memory file and remembered that you could often get applesauce as a side with a meal like this in Czech restaurants. Yum! That was what us kids always chose. I decided to try my hand at making my own.

This stuff is sooooo good! I can’t wait to eat it all week. Roasting the apples in sugar really brings out the flavor! And it’s so easy! The perfect accompiantment to my Bohemian bounty.



  • 1/4 cup water
  • 6 tablespoons packed light-brown sugar
  • 1 teaspoon fresh lemon juice
  • Pinch of coarse salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 3 pounds small assorted apples, such as Gala, McIntosh, or Fuji (about 10) (I used all Gala – 3lb. bags were on sale at the store this week! Woo!)
  • 1/2 teaspoon ground cinnamon
  • Pinch of freshly grated nutmeg
  • Pinch of ground cloves


  1. Preheat oven to 425 degrees. Combine water, sugar, lemon juice, and salt in a 9-by-13-inch baking dish.
  2. Scatter butter pieces over mixture, and top with apples. (I sprinkled the apples with a little cinnamon before putting in the oven…I like my applesauce extra cinnamon-y.) Roast until apples are very soft, 30 to 40 minutes.
  3. Working in batches, pass apple mixture through the medium disk of a food mill and into a bowl. Stir in spices. Serve warm, at room temperature, or chilled. Applesauce can be refrigerated in an airtight container for up to 5 days.



1 Comment

Filed under fruit, sides

One response to “An Apple-y Alternative.

  1. Pingback: Interesting (non) weather we’re having here « Milk & Honey

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