I saw this applesauce on an episode of the Barefoot Contessa, and it went on my “make it soon” list. I did make it soon, and I’m glad I did. This recipe is a keeper!
There’s some peeling and coring to be done, but this is easy to make. Lemon and orange zest and juice add a citrus zip to the apples, brown sugar, butter, cinnamon, and allspice. Some red apple peel is included to add some color during baking. All the ingredients go into an oven-proof, covered pot and it bakes for 1 1/2 hours. And oh, the aroma while it’s baking – it put me in the holiday mood!
My friend Michele from Veggie Num Nums has been baking some recipes with me; be sure to stop by her blog – she added rum to her applesauce!
Recipe notes:
- You can find the recipe here on the Food Network website.
- I made half a batch, and used both Granny Smith and Macintosh apples.
- I put in long pieces of peel, but after cooking, they broke down and were difficult to remove. Not a big deal, though, it was very soft and I don’t mind a little peel.
Bake with Jill 