Ina Garten Raspberry Roasted Applesauce

Ina Garten raspberry roasted applesauce is an easy dessert made with Granny Smith apples, fresh raspberries and orange juice, ready in 1 hour 25 minutes. Try this make ahead fall dessert for Thanksgiving or a Sunday dinner, since it bakes in one Dutch oven and tastes great warm or cold.

Cover the pot and let the apples bake the full hour or more, until they are very soft. Pull them early and the whisk won't turn them into that thick, textured sauce.

Ina Garten says nothing beats cold vanilla ice cream melting into warm homemade applesauce, so she makes batches every fall when the farm stands fill with apples. Her trick is mixing tart Granny Smiths with sweet Macouns, then roasting them with citrus juice and raspberries instead of simmering on the stovetop.

Source: Cooking for Jeffrey (2016)

Ina Garten Raspberry Roasted Applesauce

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

285

kcal

Tart and sweet apples roast with orange juice, lemon juice and raspberries until they fall apart into a rosy, chunky sauce. A vigorous whisk at the end keeps plenty of texture, and the cold ice cream on top melts right in.

Ingredients

• Zest and juice of 2 large oranges
  

• Zest and juice of 1 lemon
  

• 3 pounds Granny Smith apples (6 to 8 apples)
  

• 3 pounds sweet red apples, such as Macoun (6 to 8 apples)
  

• 1/2 cup light brown sugar, lightly packed
  

• 4 tablespoons (1/2 stick) unsalted butter
  

• 2 teaspoons ground cinnamon
  

• 12 ounces fresh raspberries (2 packages)
  

• Vanilla ice cream, such as Häagen-Dazs, for serving
  

• Orange zest, for serving
  

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it is ready by the time the apples are in the pot.
• Add the citrus: Put the zest and juice of 2 large oranges and 1 lemon in a large 11-inch ovenproof pot or Dutch oven. This juice is what keeps the apples from browning and adds the bright flavor.
• Prep the apples: Peel, quarter and core 3 pounds Granny Smith apples and 3 pounds sweet red apples, such as Macoun. Toss them with the citrus juices in the pot as you go, so they stay fresh.
• Add the flavorings: Add 1/2 cup light brown sugar, 4 tablespoons unsalted butter, 2 teaspoons ground cinnamon and 12 ounces fresh raspberries to the pot. Then cover it and get it ready for the oven.
• Roast the apples: Bake the covered pot for 1 to 1 1/4 hours. The apples are done when they are very soft and falling apart.
• Whisk the applesauce: Stir the apples vigorously with a wire whisk. The applesauce will be smooth but still have a lot of texture.
• Serve: Spoon the warm applesauce into bowls and top each with a scoop of vanilla ice cream. Finish with a dusting of orange zest for a fresh, citrusy bite.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Microplane zester grater, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this applesauce ahead of time?

Yes, it keeps in the fridge for up to 5 days. You can serve it cold or warm it gently before scooping the ice cream on top.

Can I use frozen raspberries instead of fresh?

Frozen raspberries will work in a pinch, since they break down into the sauce anyway. Add them straight from the freezer and expect the bake to run a few minutes longer.

Do I need a Dutch oven for this recipe?

Any large ovenproof pot with a tight lid will do. What matters is that it holds all the apples and traps the steam, so they soften evenly.

Why does the recipe use two kinds of apples?

Granny Smiths bring tartness and hold some shape, while sweet red apples like Macoun add flavor and softness. Together they give you a balanced sauce that isn't too sharp or too sugary.

What's the easiest way to zest the oranges and lemon?

A strip zester makes quick work of the citrus before you juice it, and it also works for the garnish. A rasp zester gives a finer dusting for the top of the ice cream.