Yea I know, I know… I’m sure every house in America is baking or cooking with some sort of apples right now. But I really couldn’t help it–I had to find something to use up the leftover apples at the house that used them all up and I actually ran out of ideas of what to do with these apples! Some recipes called for a lot more, some called for a lot less. Since I only had several apples left, I did not have enough to make a whole batch–but this recipe was so flexible that I went ahead and made this! It was delicious, although Red reminded me gently that he doesn’t like apple sauce. I know that I can find a wonderful bread or cake or other baked goods that call for applesauce!
Adapted from Ina Garten
2 large navel oranges, zested and juiced
1 lemon, zested and juiced
3 pounds Granny Smith apples (about 6 to 8 apples)
3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples)
1/2 cup light brown sugar, packed
4 tablespoons unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
Preheat the oven to 400 degrees F.
Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 hour, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.