A few weekends ago, Roland & I went apple-picking in Sebastapol! It was a lot of fun, but after making an apple crisp, I still had a ton of fruit leftover, so I decided to make some applesauce.
I did NOT expect the applesauce to be THIS amazing. Seriously, you have to try this! It’s so easy, and it tastes like apple pie!!!
I used this Ina Garten recipe, but I have no idea what kind of apples I used… I just threw a bunch in!
What makes this recipe so divine (besides the butter, brown sugar and cinnamon) is the citrus zest – don’t skimp!
Peeling the apples is the hardest part – once you have all the ingredients ready to go, you just bake it!
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 350 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 1/2 hours, 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.