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Herbed Applesauce

This sweet herbed applesauce is packed full of fresh fall apples, thyme and rosemary. It pairs perfectly with savory dishes and is great for Thanksgiving.

This sweet herbed applesauce is packed full of fresh fall apples, thyme and rosemary. It pairs perfectly with savory dishes and is great for Thanksgiving.

I’m obsessed with apples right now. When I go into the store if I see fresh local apples I cannot help but buy a giant handful. The other day my husband asked me if I planned on actually using the apples instead of just buying them and filling up my fruit bowl.

Yeah, I’m that girl. I buy stuff that looks beautiful in the store and then get home with zero ideas on how to use it. Just like last week when I bought 3 pounds of concord grapes with zero idea on what to make with them. *Spoiler Alert* I mushed them just a little and poured vodka over them. Hello infused vodka!

This sweet herbed applesauce is packed full of fresh fall apples, thyme and rosemary. It pairs perfectly with savory dishes and is great for Thanksgiving.

So I decided to take some of my apples and make applesauce. I know applesauce isn’t anything original but I decided to jazz it up a bit by adding rosemary and thyme instead of cinnamon. It’s a nice savory twist to the classic overly cinnamon flavored apple puree.

I ended up eating this applesauce right out of the skillet (mmmm…warm applesauce) but I think it would be awesome if paired with pork chops.

This sweet herbed applesauce is packed full of fresh fall apples, thyme and rosemary. It pairs perfectly with savory dishes and is great for Thanksgiving.

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Herbed Applesauce

This sweet herbed applesauce is packed full of fresh fall apples, thyme and rosemary. It pairs perfectly with savory dishes and is great for Thanksgiving.

Yield: about 2 cups

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Ingredients:

2 pounds apples, peeled, cored and chopped
1/3 cup apple cider (more as needed)
2-4 tablespoons dark brown sugar
2 sprigs fresh thyme
1 (4 inch) piece fresh rosemary

Directions:

In a large saucepan set over medium heat add apples, cider, 2 tablespoons dark brown sugar, thyme and rosemary.

Cook until the apples soften and all of their juice is released, about 35 minutes. As your cooking down your apples if the pan gets dry simply add more apple cider. Remove the rosemary and thyme.

If you want a chunkier applesauce simply smash them in the pan using a potato masher. If you want a smoother consistency remove the hot apples to a food processor or blender (I used my Vitamix)

If you pureed your apples add them back to the saucepan and simmer gently until you reach your desired consistency. Taste for sweetness and add more brown sugar if needed.

Eat plain or serve with savory dishes such as pork chops.

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Amber

Sunday 13th of September 2015

Making this with the fire pit pork roast tonight as a welcome to fall here on our farm! Thank you for sharing this recipe! here is the link for the roast recipe if you want to give it a try. http://www.nytimes.com/2011/08/03/dining/cooking-pork-in-a-fire-pit.html?_r=0

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Joanne Bruno

Sunday 21st of September 2014

I love how this is simultaneously sweet and savory and way more awesome than plain storebought applesauce is!

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