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Ina Garten's Homemade Applesauce
INA GARTEN: Latkes + Applesauce
Nathan Congleton / TODAY
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(48 rated)

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.


    • 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


1. 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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