Rosemary applesauce is my daughter’s favorite comfort food, especially when she’s sick. While my son will crave a flavorful homemade chicken soup (my husband has an amazing recipe), Audrey warms her soul with mom’s applesauce (warms my heart). Yesterday, she was home from school with a fever and the miracle-worker recipe didn’t let her down, “I feel better already!” I’m not an applesauce fan but, will admit, it’s hard to resist a bowl of this warm and aromatic fruit blend. The rosemary really adds a depth to the usual apple flavor, and it’s just the right amount of sweet.
Tip: If you don’t have time to peel ten apples, halving the recipe works just fine.
10 red apples of choice peeled, cored and coarsely chopped (I use Gala apples)
3 cinnamon sticks
½ cup water
Juice from one lemon
2-3 tablespoons of honey (adjust to your liking)
4 sprigs of rosemary
Place all ingredients in a pot on high heat. Bring liquid to a boil and then simmer for 45 minutes, stirring occasionally.
Remove rosemary stems. You will want some, not all, of the pieces of rosemary to fall off and remain in the sauce (this will happen naturally as you stir). Discard cinnamon sticks.
Remove from heat. Use a hand blender and blend to desired consistency. Store in a mason jar or other food container for one week in fridge.
Makes about 2 ½ cups
Adapted from Roost blog