- 2 large navel oranges, zested and juiced
- 1 lemon, zested and juiced
- 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
This applesauce is far better than anything you could find in a store. It features all the classic flavors you'd expect, like cinnamon and brown sugar, but it also has a zesty brightness thanks to fresh oranges and lemon.
Preheat the oven to 350°F.2.
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 nonreactive Dutch oven or enameled iron pot.3.
Add the brown sugar, butter, cinnamon and allspice and cover the pot. Bake for 1½ hours, or until all the apples are soft. Mix with a whisk until smooth. Serve warm or at room temperature.
Recipe courtesy of The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Penguin Random House.
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