2 large navel oranges, zested and juiced
1 lemon, zested and juiced
3 pounds Granny Smith apples (about 6 to 8 apples)
3 pounds sweet apples such as McIntosh or Wine sap
1/2 cup light brown sugar, packed
4 Tbsp. unsalted butter
2 tsp. ground cinnamon
Preheat oven to 400 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 non-reactive Dutch
oven or enameled iron pot. Bake 1 hour, or until all the
apples are soft. Remove and discard the red apple peel.
Mix with a whisk until smooth or the consistency you like.
Serve warm or room temperature. Refrigerate any extra.