zest and juice of 2 large navel oranges
zest and juice of 1 lemon
3 pounds Granny Smith apples
3 pounds McIntosh, or other red apples
1/2 cup light brown sugar
1/4 pound unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
Preheat
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 an oven-proof enameled or
glass dish with a cover. 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. Note: Would also be good over French Toast.
