Makes about 1 quart
What’s the worst part of dealing with apples? Peeling, coring, and slicing them, of course. But once you roast them whole (a technique that also gives this applesauce an unbeatable depth of flavor), you can put them through a potato ricer and never stand over a cutting board. Due to the roasting and chilling time, this probably isn’t weekday fare—unless you’ve planned ahead.
6 large baking apples, such as Rome or Braeburn, stemmed
2 tablespoons light brown sugar
½ teaspoon table salt
½ teaspoon ground cinnamon, optional
1. Position the rack in the center of the oven; heat the oven to 375°F.
2. Place the apples in a 9 x 13-inch baking dish. Roast until very soft, about 50 minutes. Cool in the baking dish on a wire rack for 30 minutes.
3. Place one apple in a potato ricer. Squeeze the pulp into a large bowl below. Scrape out the skins and seeds, then repeat with another apple and work through the batch.
4. Stir the brown sugar, salt, and cinnamon, if using, into the applesauce. Cover and refrigerate for at least 2 hours or up to 4 days.