From the kitchen of Deanna Norris
Makes 2 ½ quarts
The more varieties of apples that you use, the more depth of flavor you’ll have. This is a great accompaniment for pancakes or added to oatmeal, with lunch for dessert, or for dinner.
what you need:
Zest and juice of 2 large navel oranges
Zest and juice of 1 lemon
3 pounds Granny Smith Apples (6-8 apples)
3 pounds sweet red apples, such as Macoun, McIntosh or Winesap (6-8 apples)
½ cup light brown sugar, packed
¼ pound unsalted butter
2 tsp. ground cinnamon
½ tsp. ground allspice
what to do:
Pre-heat 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 into the juice.
Pour the apples and juice into a nonreactive Dutch oven or enameled pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot.
Bake for 1 ½ hours, or until all apples are soft. (mine usually takes 2 ½ to 3 hours)
Mix with a whisk until smooth. Serve warm or at room temperature.
Note- you may add the peel of 2 red apples to give the applesauce a nice
rosy color. Simply fish out the peel after cooking. You could also use all Granny Smith apples for a tarter applesauce. This is great heated and topped with vanilla yogurt. Almost as good as apple pie a la mode.
photos via sassy radish