Serving Size: Makes 2 1/2 quarts
2 large oranges, zested, and juiced
1 lemon, zested and juiced
3 lbs Granny Smith Apples
3 lbs HoneyCrisp Apples
1/2 cup light brown sugar, packed
4 Tablespoons unsalted butter
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
Adapted From: FoodNetwork.com
So classic and so yummy. A great fall side dish that everyone in the family will enjoy. Try substituting SweeTangos is this recipe.
Preheat the oven to 400F.Place the zest and the 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 the 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 hour, or until all the apples are soft. Remove and discard apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.