[Posted by Ann]
Ohio and Minnesota are both great states for apples. Joan and I made this recipe (featured on Food52 from Judy Rogers of the Zuni Café) using Winesap, Haralson, and Regent apples from the Minneapolis Fulton Farmers market. Then I made it again in Ohio using Macoun, Braeburns, and Suncrisps.
The original recipe roasts the apples with only a little salt, sugar, and butter in the pan, with an optional splash of cider vinegar after the roasting. I took a different path, and drizzled the roasted apples with honey, a fruity balsamic vinegar, and meyer lemon-infused olive oil, and then stirred in a little crystallized ginger. The roasting and the lemon flavors impart depth of flavor.
Part 1: preparing and roasting the apples
Preheat the oven to 375 degrees F
2-3 pounds local apples (a mix of soft, crisp, tart, and sweet is best)
2 teaspoons sugar (preferably turbinado or brown sugar)
pinch of salt
1 tablespoon butter cut in pieces
Cut the apples in quarters, core and peel. Place them in a bowl, add the salt and sugar and stir to distribute evenly. Spread out the apples in a single layer in a shallow roasting pan or rimmed cookie sheet. Cut the butter into thin slices, and sprinkle the butter pieces over the apples. Cover the pan with aluminum foil and bake about 30-40 minutes, until apples start to soften. If using a ceramic pan, it will take a little longer. (After half an hour in a stoneware baker I raised the temperature to 425 and roasted for an additional 10 minutes) When the apples have started to soften, remove the foil and increase the temperature to 500. Set the timer for ten minutes, which is how long it will take for the edges of the apples to just brown.
Part 2: After the roasting
Ingredients: honey, lemon-infused oil or grated zest of one lemon, balsamic vinegar, crystallized ginger
Transfer roasted apples to a bowl. Spoon on 2-3 tablespoons of a raw, flavorful honey and stir gently to melt and incorporate the honey, and to break up big chunks of apples. The texture should be chunky. Drizzle with 1-2 teaspoons lemon or meyer-lemon infused olive oil, or alternatively, grated lemon zest.
Add 1-2 teaspoons fine balsamic vinegar, preferably a fruity one and 1-2
tablespoons of crystallized ginger. Stir to incorporate the flavorings.
This applesauce pairs beautifully with yogurt and nuts or granola. Joan enhanced her applesauce-yogurt-granola combination with a shot of fresh ginger syrup.