Applesauce with Rosemary and Brown Butter

photo taken by di.wineanddine, on February 19, 2011, CC licensing

From "A Festival of Latkes," by Jayne Cohen,
Bon Appetit Magazine, December 2008
Yield: about 2 cups


  • 2 cups unsweetened clear apple juice
  • 2 4-inch sprigs rosemary
  • 1 cinnamon stick
  • salt
  • about 2 pounds Braeburn or other sweet-tart flavorful apples (or even better-a mixture of two or more sweet and tart varieties), unpeeled, cored, and cut into chunks (about 6 cups)
  • 2 tablespoons unsalted butter

Combine juice, rosemary, cinnamon, and generous pinch of salt in heavy, large, wide pot. Boil uncovered, over high heat, until liquid is reduced by about half. Add apples and stir well to coat with juice. Simmer, covered, stirring occasionally, until very tender, about 25 minutes. If necessary, uncover, increase heat, and boil to evaporate any excess liquid. Discard rosemary and cinnamon. Pass sauce through food mill or colander to remove apple peels.

Melt butter in small saucepan over medium-low heat. Simmer until foam subsides and butter turns nut-brown, swirling pan occasionally, 3-4 minutes. Pour brown butter through a strainer into applesauce and stir well. Set aside at least 30 minutes to blend flavors. Serve room temperature or warm (gently reheat, if desired).

Sephardic or Askhenazi