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- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Yield: 2 1/2 quarts
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 114 calorie
- Total Fat
- 2.5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 6 milligrams
- Sodium
- 3 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 3 grams
- Protein
- 1 grams
- Sugar
- 21 grams
- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Yield: 2 1/2 quarts
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 114 calorie
- Total Fat
- 2.5 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 6 milligrams
- Sodium
- 3 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 3 grams
- Protein
- 1 grams
- Sugar
- 21 grams
Ingredients
Directions
- Preheat the oven to 350 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 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. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.
My Private Notes
Show:
Barefoot Contessa
Episode:
Halloween for Grownups
