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What is it about staying home on a fall day and making apple sauce? I never even really liked apple sauce, but thought it was a great host gift or for anyone with a baby. Until now. Instead of the usual slow simmer method, I tried to maximize the sweetness and "appley" flavor by roasting them in the oven with some season-appropriate spices. For this recipe I experimented by using dates as a sweetener rather than maple syrup. It turned out to be a wonderful pairing! I also kept the peel for half the apples to give the apple sauce a natural blushed color. For a heavenly breakfast, add a dollop of greek yogurt and top with a handful of your favorite granola.

Ingredients
Yield: Approximately 4 -1/2 cup servings
 1 tablespoon sunflower oil or other high-heat unflavored oil
¼ cup water
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/8 teaspoon ground cloves
pinch fine sea salt
4 Honey crisp apples, 2 peeled, 2 unpeeled
6 dried medjool dates
  1. Preheat oven to 400°.
  2. Mix oil, water, lemon juice and spices together in a bowl and whisk together.
  3. Core and quarter apples and add to spice mixture.  Mix thoroughly until apples are completely coated.
  4. Transfer apple mixture to a  large roasting pan with sides, such as a 9 x 13 cake pan. Spread apples throughout the pan to evenly roast.
  5. Roast for 30-35 minutes or until apples are very tender. A toothpick or fork should easily pierce the fruit.  Reserve roasting liquid.
  6. Puree dates in a food processor until completely broken down. Add apples. While gradually adding the roasting liquid continually pulse the apples until you reach an apple sauce consistency.

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