Homemade Applesauce

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This applesauce had a nice balance; it wasn't the sickly-sweet pulverized nastiness from a jar but it was sweet enough for my kids. The acidity of the citrus really helped and the entire thing was mellow without being bland the next day. The only reason that I didn't give it more stars was that the apples had wildly disparate responses to heat. Some were unrecognizable while others were too firm after the recommended cooking time, so I let it cook another 30 minutes. I also added a package (?5oz? of dried apples so the sauce wouldn't get too runny which also made for a nice texture addition.

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I saw this episode and loved the idea of making applesauce in the oven. I used a mix of Mutsu, Jonagold and Empire apples. I left out the butter, added 1/2 c of pure maple syrup in place of the brown sugar and 1tsp of fresh ground nutmeg in place of the allspice. Wow, what a winner!

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Saw the episode that was featured in and thought it would be delicous, plus liked the idea of making it in the oven.

Was invited to my parents for dinner the next day for a pork roast, perfect timing or what?

Only substitution I made was using the Splenda Brown Sugar Baking Mix and it was super. Everyone raved about it. This will be the standard recipe going forward for me.

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I thought this recipe was wonderful.... like an apple pie without the crust. I made half the recipe and used jonagold apples (with the skin and thought it was a wonderful balance between tart and sweet. My husband loved it as well. Next time I will try this recipe with Splenda.

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I love making homemade applesauce and the idea of cooking it in the oven appealed to me. I used half Granny Smith and half Braeburn as my store in CA does not have red apples named in the recipe. This applesauce was painfully tart coming out of the oven. I immediately stirred in 1 cup of white sugar, while it was still hot, which helped but it's still a bit tart for my taste, and I don't like sweet applesauce. I will try the recipe again, but make it with all sweet apples, like Fuji or Yellow Delicious, for example. I'll also consider increasing the brown sugar to 1 cup; 1/2 cup is not enough sugar to balance the tartness from the apples and the added lemon. However, the citrus flavors add brighteness and complexity to the flavor.