If you follow me on Instagram, you know I spent most of my summer at Tougas Farm picking blackberries, blueberries, AND apples. Lots of apples. Here’s a quick snapshot of my apple picking adventures.
And every time I posted a picture, y’all asked what I do with all those apples. And, honestly, I eat half of them as a snack. I carry an apple in my coat pocket most days. But, my mom (the masterful chef in our house) is more than willing to make treats with them, such as last year’s Baked Cranberry Apples.
This year she whipped up a new surprise for us: Homemade Baked Citrus Applesauce. And, let me tell you, I couldn’t get enough of it. I loved the fresh citrus bite, and when she baked it in the oven, the coziest smell wafted through our home.
And, best of all, this recipe takes all the work out of making applesauce. By baking it in the oven, it’ll do a lot of the work for you. How cool!
Now, maybe you weren’t as lucky as us and couldn’t pick delicious, fresh apples through the end of October this year. In which case, you’ll need to pin it for next year! But for those of you with some fresh apples sitting in your fridge, I guarantee this is a treat your whole family will love.
So, let’s start cooking!
Homemade Applesauce with a Citrus Flare
- 6 lbs. fresh tart apples – such as Macoun or Cortland
- 2 large navel oranges, zested and juiced
- 1 lemon, zested and juiced
- ½ cup light brown sugar, packed
- ½ tsp. ground allspice
- Preheat the oven to 350 F.
- Peel, quarter, and core the apples and place in a large nonreactive Dutch over or enameled iron pot. If apples are really large, cut in to eighths. Hold onto the peel of one of the apples.
- Add the zest and juice of the oranges and lemon to the apples and toss well.
- Add the saved apple peel, brown sugar, allspice and cinnamon (if using).
- Cover the pot. Bake for 1½ hours or until all the apples are soft.
- Remove and discard the red apple peel.
- Mix apples with a whisk until smooth.
- Serve warm or at room temperature. Enjoy!
Tips and Tricks
- You don’t need it, but you can add two teaspoons of cinnamon too as seen in Ina’s link below. (I can’t have cinnamon, so I wouldn’t do that!)
*Adapted from Ina Garten’s Recipe on the Food Network.
I am of course brining this fresh applesauce to my friends over at Fiesta Friday. For those of you who don’t know Fiesta Friday is my favorite link-up in the blogosphere and this week I’m co-hosting!
To add your link go to the Fiesta Friday homepage. It can be about anything that you want to bring to the party: food, decorations, stories, photographs, etc. (There are a few guidelines you must follow to be featured.)
Lastly, be sure to tag your post with “Fiesta Friday” and to link back to the hosting blogs, so we can come stop by. (That’s the Novice Gardener, The Not So Creative Cook, and me!) I can’t wait to see what else y’all bring to the party.
Happy Cooking, and have a wonderful weekend!