The wafting smell of baked apples….a hint of nutmeg…. the thought of apple pie but healthier, as homemade applesauce! I made a pot of applesauce on Saturday and it’s already gone. My family ate it right out of the pot. Toss in some toasted walnuts or pecans, to add a little zip. This recipe had butter and brown sugar, but I changed it up by omitting both, and adding maple syrup. You can skip the sweetener, and still enjoy the wonderful fresh flavors.
- 2 large navel oranges, zested and juiced
- 1 lemon, zested and juiced
- 3 pounds Granny Smith apples or Golden Delicious- which are a bit less tart (about 6 to 8 apples)
- 3 pounds sweet red apples, try Macoun, Pink Lady, Honeycrisp, Empire (about 6 to 8 apples) *reserve slices of the apple peel (about 2 apples worth) and add it to the pot, it makes a beautiful pink applesauce
- 1-2 tablespoons maple syrup (optional)
- 1/4 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
Preheat the oven to 350 degrees F.
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 oven or enameled iron pot. Add the maple syrup (if using), nutmeg, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.
Yields: 2 1/2 quarts
Source: Food Network