Vermont Apple Sauce
My apple sauce recipe uses Vermont McIntosh apples and maple syrup as well as orange and lemon to create a nice balance of tart and sweet. I dig how easy it is to make – just peel, squeeze and toss it all together in an oven-safe covered pot then let the oven do the hard work. Plus, my home smells like apple pie without the hassle of making a crust.
7-8 medium McIntosh apples, peeled and quartered
1 navel orange, zested and juiced
1 lemon, zested and juiced
¼ cup maple syrup
1 tablespoon cinnamon
½ teaspoon all spice
2 tablespoons butter
Preheat oven to 350° Fahrenheit.
Peel and quarter the apples. Place apples in an oven-safe, non-reactive covered pot (an enameled Dutch oven or Pyrex works).
In a small bowl, combine the zest and juice of the orange and lemon. Add the maple syrup and spices. Mix well. Pour liquid over the apples.
Cut the butter into small cubes and add on top of the apple mixture.
Cover and bake for one hour until apples are soft.
Remove from oven. Mix with a whisk or potato masher.
Serve warm or at warm temperature. Store in a covered container in the fridge.