Homemade Applesauce

The first time I made applesauce I was in college. A friend taught me how to make it in the crock-pot. It was nothing like applesauce from the store. It was lumpy and we at it warm- it was heavenly! It was like apple pie without the crust (and I never really cared for crust).

This Barefoot Contessa Applesauce recipe is full of spices, very much like apple pie filling. Kurt loved it, but I thought it was a bit strong... so I added a scoop of vanilla ice cream. Yum! Next time I think I'll half the citrus called for... but probably still add the ice cream.

(Don't mind that it's in a measuring cup.)

2 navel oranges, zested and juiced

1 lemon, zested and juiced

6-8 granny smith apples, peeled and quartered

6-8 macintosh (or other sweet red apples), peeled and quartered

1/2 cup light brown sugar, packed (you could probably reduce this if you cut some of the citrus)

4 T unsalted butter (I think I left this out)

2 tsp cinnamon

1/2 tsp allspice

1/2-1 cup water*

In a large pot toss apples in juice and zest. Add the brown sugar, cinnamon and allspice. Add some water and cover. Cook on medium heat, stirring occasionally, until apples are soft. Remove from heat and mash with a potato masher.

*The actual recipe doesn't call for water since you bake the apples in a Dutch oven, but I don't have one so I just cooked it on the stove and I added some water so it wouldn't burn. You could probably cook it in a crockpot w/o the water.

Another note, the actual recipe says to add the peel while cooking to add color and then remove after. I would say skip it. It was impossible to remove all of it and left you picking peel out while eating it.