The Only Applesauce Recipe You Need

Roasted Applesauce

Adapted from At Home with Michael Chiarello: Easy Entertaining [1] by Michael Chiarello

I used half granny smith, half pink lady apples; Gravenstein, Honeycrisp, Macintosh, and other sweet-tart apples will work as well.

4 to 5 pounds (about 12) sweet-tart apples, peeled and cored
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
4 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/3 cup honey

Preheat the oven to 425ºF.
Cut the apples into a rough 1-inch dice, adding them to a large bowl with the lemon juice, tossing to coat (so they don't brown) as you work your way through them.
Melt the butter over medium-high heat in a large nonreactive ovenproof skillet. Add the apples and salt when the butter has begun to brown, tossing to coat.
Cook, stirring occasionally, until the apple chunks have softened and begun to brown around the edges. Add the honey and place the skillet in the oven to cook for 20-30 minutes, or until the apples have softened and are slightly caramelized.
Lightly mash the apples with a fork for a rustic, slightly chunky applesauce, or blend in a food mill or food processor for smoother results. Season to taste with salt/lemon juice (it may not need anything).