Fresh Juice and Homemade Applesauce

Over the summer I found myself using our All-Citrus Juicer over and over again. (I just couldn’t get enough of these fresh margaritas.) And the juicer is so fun to use and easy to clean that I found myself adding fresh juice to everything!

So…I decided to search out some seasonal recipes that included fresh citrus, and I came across this one for Ina’s Homemade Applesauce. It’s perfect for this time of year, when apples are the most delicious.  Enjoy!

Cassandra-

 

Ingredients:

Zest and juice of 2 large navel oranges

Zest and juice of 1 lemon

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

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 and toss them in the juice. Pour the apples and juice into a non-reactive 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. Mix with a whisk until smooth. Serve warm or at room temperature.

Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved