I was just sitting down to tell you all about this amazing applesauce, when I noticed that one of my favorite food bloggers had already written about it. She just wrote about it today, right before me! Alright, I admit I am a tiny bit jealous that she got there before I did (childish, I know) but it just proves how ridiculously good this applesauce is. I love her blog, you should definitely check it out there too.
I was looking for apple recipes when I came across this one. I wasn’t looking to make applesauce but as soon as I read the words rosemary and brown butter I was in, I was going to make it no matter what. I would put brown butter on anything – wait, let me think about that for a second… yep, I would put it on anything. Brown butter really does make everything better, so paired with rosemary and cinnamon, then swirled into warm apples is amazing to say the least. I really do think this applesauce is perfect and although it may sound crazy, I feel there is no reason for me to make any other applesauce recipe ever again (please don’t hold me to that).
Rosemary and Brown Butter Applesauce
Adapted from Bon Appetit
Makes about 3 cups
- 3 cups unsweetened apple juice
- 3 4-inch fresh rosemary sprigs
- 1 1/2 cinnamon sticks
- 3 1/2 pounds (7 to 8 medium) Braeburn apples or other tart-sweet apples, peeled, quartered, cored, cut into 1-inch chunks (about 12 cups)
- 3 tablespoons unsalted butter
Combine first 3 ingredients and large pinch of salt in large pot (I suggest making a pouch out of cheesecloth for the rosemary so that you don’t end up picking out individual rosemary leaves for 15 minutes at the end like I did). Boil until juice is reduced by half, about 8 minutes. Mix in apples. Cover; cook over medium heat until apples are very tender, stirring occasionally, about 35 minutes. Uncover and, if necessary, cook until liquid evaporates. Discard rosemary and cinnamon.
Transfer apples to food mill fitted with fine or medium plate and pass apples through mill (or press through coarse sieve) into medium bowl; discard skins. Melt butter in small skillet over medium-low heat. Cook until butter browns, stirring occasionally, about 4 minutes. Mix brown butter into applesauce. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature or rewarm before serving.
Hi there! Thank you for the kind words; your blog is fast becoming a favorite of mine, too.
And sorry I beat you to the punch, but it’s a recipe worth being on every food blog out there!
I like applesauce way more than is healthy for someone past the age of 12, so I can’t wait to try this version. You are right, everything is better with brown butter!