Homemade Applesauce (Makes 2 1/2 Quarts)
Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Melanie Acevedo
Zest and juice of 2 large navel oranges
Zest and juice of 1 lemon
3 pounds Granny Smith apples (6 to 8 apples)
3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (6 to 8 apples)
1/2 cup light brown sugar, packed
1/4 pound unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
Preheat the oven to 350 degrees.
Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples and toss them in the juice. Pour the apples and juice into a non-reactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Mix with a whisk until smooth. Serve warm or at room temperature.