Imagine a Valentine’s dessert that’s warm, spicy and the color of an old-fashioned Cupid’s heart. That’s where my brain went to when I saw Ina Garten’s recipe for an oven-roasted applesauce flavored with fresh raspberries in her latest book, Cooking for Jeffrey. Ina is famous for creating fool-proof recipes, and this one does not disappoint. It takes winter fruits we’re all familiar with and melds them into a comforting end to a special meal. 
The interplay of sweet and tart flavors makes this dish rise above a standard applesauce. Tart Granny Smith apples paired with sweet Cortland apples create a flavorful base. Because this applesauce uses the zest of lemon as well as its cousin, the navel orange, there are distinct bright notes in the finished flavors. 
Ina’s recipe called for six pounds of apples to serve 8 people; I have downsized it quite a bit, and I think it could serve 6. I reduced the amount of butter, sugar, and cinnamon beyond the proportions that the original listed so that the apples could have a more prominent profile in the finished dish.
I also opted to heat the ingredients on the stovetop before placing the lid on the casserole dish and baking the apple mixture. Having a pot that can be used both on top of the stove as well as in the oven is important for this step. But it is a one-pot dessert, and that is always a plus!
If you want your house to smell like apple pie without having to roll out a crust, this is the dish for you. When you pull the roasted apples, raspberries, and their seasonings from the oven and stir to crush the baked mixture, you will be amazed at how homey and sweet the aromas are. The raspberries turn the applesauce into a lovely shade of pink that sings on its own.
While some may insist on chocolate for Valentine’s Day, I say this dessert with its bright hues and flavor is a worthy contender to finish a romantic meal. I topped ours with ice cream and then fresh raspberries (instead of the orange zest that the original recipe called for). A berry on top is a sweet way to say, “I love you.”
Roasted Raspberry Applesauce
Sunnyside Cook
Ingredients
- 1 navel orange
- 1/2 lemon
- 3 tart apples about 1 pound, such as Granny Smith
- 3 sweet apples about 1 pound, such as Cortland or Macintosh
- 1 tablespoon butter
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 6-ounce package fresh raspberries (12 berries held back for garnish)
Instructions
- Preheat oven to 350 degrees.
- Zest and juice the orange and half lemon into a medium size oven-proof saucepan.
- Peel and core apples. Cut apples into quarters and drop into saucepan, tossing with citrus juices.
- Add butter, brown sugar, and cinnamon to saucepan. Bring mixture to a boil on the stove over medium high heat.
- Add raspberries (except those reserved for garnish) to apple mixture and stir well.
- Cover dish and place in oven.
- Bake for 60 to 75 minutes.
- Remove from oven and carefully remove lid. Using a wire whisk, crush and stir apple pieces into a sauce.
- Allow to cool for about 30 minutes before serving. Top with vanilla ice cream and some fresh raspberries for a lovely dessert.
Notes
The applesauce can be made up to 5 days in advance. Cover and refrigerate.
Delicious with breakfast foods like oatmeal, pancakes, or yogurt. Sings a happy song with peanut butter, too. Adapted from Ina Garten in Cooking for Jeffrey
