Makes about 3 pints
- 4 pounds apples, peeled, cored, and diced into 1-inch pieces
- 1 cup dark brown sugar, firmly packed
- 3/4 cup hot water
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons ground cinnamon
- 2 tablespoons agave nectar
- 1/4 to 1/2 cup warm water
Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper and set aside.
In a large bowl whisk together brown sugar, lemon juice, ground cinnamon and 3/4 cup of hot water to combine. Add chopped apples and gently stir to coat the apples in the sugar mixture.
Place the apple mixture on prepared baking sheet and distribute into a single layer.
Bake for 40 minutes or until the apples are tender. Remove from the oven and allow to cool completely.
In the bowl of a food processor combine the roasted apples with the agave nectar. With the food processor running, slowly add the warm water through the feed tube until the fixture is smooth and the desired consistency. You may find that you don’t need to use all the water, depending on the variety of apples used. The mixture should be loose and smooth but not runny.
The apple sauce can be stored in the refrigerator in airtight containers for up to 2 weeks or frozen for up to 6 months.