Red Easter Applesauce

My attempts at charoset are legendary failures, at least in my book. I had my first taste of it {and subsequently fell in love} at a church seder in junior high school. I have never been able to replicate it at home. Ever. And I have tried several recipes. Every Easter. To go with our lamb. Because it is a perfect combination. Or should be.

This year, I have decided to deconstruct the recipe and modify a family favourite. And by happy circumstance {being that I am about 13 months pregnant}, I made it today to save myself a last minute kitchen rush while trying to run our family back and forth to Triduum services, or to prevent me from waking with the Marys to get it fixed before the lamb and fixings go on to cook.

It is a WINNER!

Red Easter Applesauce

Red Easter Applesauce:

  • 1/2 peck of apples, washed (preferably organic, I used MacIntosh)
  • 1/2 c. red wine (your favourite)
  • 1 T. cinnamon

Preheat oven to 400 degrees F. Halve and core the apples, place them into a covered roasting pan. Add wine and cinnamon. Bake, covered, for 1 hour. Cool slightly. Run through a fine sieve or food mill to remove skins. Serve!  You could even top your serving bowl with toasted or glazed walnuts.  Yummy!

Makes about 5 cups.

 

This is how I put up our 50 quarts of applesauce every autumn (minus the wine and cinnamon). It is the best applesauce you will ever have. It needs absolutely no sugar because the natural sugars are allowed to develop during baking. It is a totally different flavour and texture to the boiled type. Even with the same apples. Trust me.

 

[subscribe2]