"HOMEMADE APPLESAUCE"

From The Barefoot Contessa Cookbook by Ina Garten

zest and juice of 2 large naval 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 (1 stick) butter
2 teaspoons ground cinnamon
1/2 teaspoon 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 a nonreactive 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.  YIELD:  2 1/2 quarts

**You can add the peels of 2 red apples during cooking because they give the finished applesauce a nice rosy color.  Fish out the peels after the apples are cooked.

**Don't be intimidated by all the chopping -  it's really worth it.  It makes a lot so you can share. :)