With the days, and nights turning cold, I usually want to start heating the house with a long, slow, oven-cooked dish. DIY applesauce is one of those dishes that keeps me company during long hours at home in front of the computer. Were I to call Washington my home, the Jones Creek apples would certainly find themselves roasting away in my kitchen. In other parts of the country, look for any varieties that are grown for crisp sweetness and pink flesh, such as Pink Lady, Cripps Pink, Pink Sparkle and Pink Princess, to bake a batch of pink applesauce.
Recipe lightly adapted from Jones Creek Farms
5-6 lbs of Jones Creek Farms King and Pink Pearl apples
1/2-1 cup organic cane sugar or 1/2 cup coconut palm sugar
1 teaspoon cinnamon
dash of ground cloves
1 cup water
Core, peel and slice apples.
Place apples in a large bowl and mix in the cinnamon, sugar and cloves. Pour mixture into a large dutch oven or cast iron roasting pan, such as Le Creuset. Pour water over the apples.
Cook at 375 for 30 minutes. Stir mixture. Reduce heat to 350 degrees and roast until apples are broken down and mushy, stirring every 30 minutes until desired consistency.
Cool at room temperature then refrigerate.
Hot tip: Cook at 375 for an hour to caramelize the fruit a bit, then remove from oven well before it turns to applesauce. Use for the filling in this scrumptious absolutely THE best version of Apple Slab Pie from Smitten Kitchen.