As I mentioned in an earlier post, I made Rosemary Applesauce this past weekend. I love taking a fairly simple, traditional dish and giving it a tiny pop of the unexpected. It transforms something so ordinary and everyday into something that demands a second glance.
And the best part of the whole dish... you throw it all in a pot and walk away.
Rosemary Applesauce
And the best part of the whole dish... you throw it all in a pot and walk away.
Rosemary Applesauce
10 apples, peeled, cored, and coarsely chopped
5 tsp brown sugar
3 cinnamon sticks
1 lemon peel slice
Juice of 1 lemon
1/2 cup of cranberry or apple juice
3 sprigs of rosemary
Place all of the ingredients into the slow cooker pot. I usually set up my slow cooker to cook on low for about 6 hours. Be sure to refrain from opening the lid during the cooking process. I know it is so tempting, but I promise it is worth the wait.
Once the 6 hours is up, remove the rosemary stems along with the cinnamon. Using the immersion blender, puree the apples until you get to your desired consistency. I only run it for a few seconds. I like my applesauce more on the chunky side.
You can store this applesauce in jars in the fridge for up to a week. Any longer than that and you will want to run it through the canning process.
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