Rosemary Apple Sauce at Michael Birdwood blog

Rosemary Apple Sauce. 6 medium golden delicious apples, peeled and chopped (about 5 cups) Begin cooking with high heat, then finish, covered, with low heat. 1 boneless pork loin roast (2 to 3 pounds), halved. In a large skillet, brown roast on all sides in oil. Rosemary, a very powerful, woody herb may sound like a strange ingredient to pair with applesauce but the flavor is delicious and subtle. Heat the oven to 400*. And a savoury twist on classic. 10 red apples of choice peeled, cored and coarsely chopped (i use gala apples) 3 cinnamon sticks. In a 9 by 13 inch baking dish, combine the apples, cider and rosemary. I keep the sauce simple and skip spices like nutmeg and cinnamon, and instead of sugar i add fresh cider to naturally sweeten. Roast uncovered until the apples are. Place on a rack in a shallow. Cover with lid and cook for 10 minutes until the apple is soft and mashable.

In a large skillet, brown roast on all sides in oil. 1 boneless pork loin roast (2 to 3 pounds), halved. 10 red apples of choice peeled, cored and coarsely chopped (i use gala apples) 3 cinnamon sticks. Heat the oven to 400*. I keep the sauce simple and skip spices like nutmeg and cinnamon, and instead of sugar i add fresh cider to naturally sweeten. Cover with lid and cook for 10 minutes until the apple is soft and mashable. Roast uncovered until the apples are. Begin cooking with high heat, then finish, covered, with low heat. Place on a rack in a shallow. In a 9 by 13 inch baking dish, combine the apples, cider and rosemary.

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Rosemary Apple Sauce In a 9 by 13 inch baking dish, combine the apples, cider and rosemary. I keep the sauce simple and skip spices like nutmeg and cinnamon, and instead of sugar i add fresh cider to naturally sweeten. 6 medium golden delicious apples, peeled and chopped (about 5 cups) Place on a rack in a shallow. 1 boneless pork loin roast (2 to 3 pounds), halved. Rosemary, a very powerful, woody herb may sound like a strange ingredient to pair with applesauce but the flavor is delicious and subtle. 10 red apples of choice peeled, cored and coarsely chopped (i use gala apples) 3 cinnamon sticks. In a large skillet, brown roast on all sides in oil. In a 9 by 13 inch baking dish, combine the apples, cider and rosemary. Heat the oven to 400*. And a savoury twist on classic. Cover with lid and cook for 10 minutes until the apple is soft and mashable. Roast uncovered until the apples are. Begin cooking with high heat, then finish, covered, with low heat.