Raspberry roasted applesauce from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 220) by Ina Garten

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Notes about this recipe

  • anya_sf on January 26, 2019

    Half the recipe yielded about 3 cups - it cooked down a lot. I used Pacific Rose and Granny Smith apples. The recipe didn't say to heat the apples on the stove before putting them in the oven, but I did - otherwise it seemed they would take too long to heat up (but maybe that's why mine cooked down so much). My raspberries were fairly tart, so the applesauce was not that sweet, but was a nice complement to ice cream.

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