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Bon Appétit

Rosemary and Brown Butter Applesauce

By Joyne Cohen

4.9

(14)

The traditional latke accompaniment is amped up with fragrant rosemary and nutty brown butter.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

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, unpeeled, quartered, cored, cut into 1-inch chunks (about 12 cups)
3 tablespoons unsalted butter

Preparation

  1. Step 1

    Combine first 3 ingredients and large pinch of salt in large pot. 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.

    Step 2

    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.

TagsSauceAppleFruitRosemaryHerbs & SpicesGluten FreeNut FreeVegetarian5 Ingredients or FewerSimmerHanukkahFallWinterBon Appétit
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