Rosemary Browned Butter Applesauce

Rosemary Browned Butter Applesauce


October 17, 2010

Although this did begin as a recipe, I didn't really follow it. The gist is to toss a couple twigs of rosemary into your apples as they simmer, then finish the lot with a bit of browned butter. But here's a loose guide.


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


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.


About Julie

You May Also Like

Leave a Reply

Your email address will not be published.