Rosemary Browned Butter Applesauce

Rosemary Browned Butter Applesauce

  

October 17, 2010

Ingredients

4 lbs apples, cored and cut into chunks

1-2 cups pure apple cider or good-quality juice

2 rosemary sprigs, bashed with the back of a knife to bruise it

1 cinnamon stick

1/4 cup butter

Directions

1In a large pot, combine the apples, cider, rosemary and cinnamon and bring to a simmer over medium heat; cook until very soft, stirring once in awhile. When the apples are easily mashed with a potato masher or fork, remove the cinnamon stick and rosemary and mash the rest.

2Meanwhile, melt the butter in a small saucepan; continue to cook, swirling the pan often, until it turns deep golden and smells nutty.

3 Stir into the applesauce and serve warm.

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