I made on Halloween weekend. This recipe was very easy to make and tasted really good. Hope you enjoy!!!
2 lg. navel oranges, zested and juiced
1 lemon, zested and juiced
3 pounds of Granny Smith apples (about 6 to 8 apples)
3 pounds of sweet red apples - Macoun, Mcintosh, Winesap (about 6 to 8 apples)
1/2 cup of light brown sugar, packed
4 Tbsp. unsalted butter
2 tsp. ground cinnamon
1/2 tsp. 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 (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 over 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 the discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.
Serves: 2-1/2 quarts
Prep time: 20 min
Cook Time: 1 hr. 30 min.
** Note: I used Fugi apples. Make sure to put long peels into the dish. It was hard finding the smaller peels. Also, I used a potato masher along with the whisk. **