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If you've never had fresh apple sauce, you are in for a treat with this! Much fresher and more flavourful than store bought sauces, this one boasts a modest amount of palm sugar instead of brown sugar, making it full of minerals, lower glycemic, and rich in taste!
Yield: 2 1/2 Quarts
Zest and juice of 2 large navel oranges
Zest and juice of 1 lemon
3 pounds Granny Smith apples (6 to 8 apples)
3 pounds sweet red apples, such as Spartan, McIntosh, or Fuji (6 to 8 apples) (get the freshest ones you can find)
1/4 cup xylitol
1/4 cup palm sugar
1/4 pound unsalted organic butter or, if you can't have dairy, use the same amount of cocnut oil halved with becel vegan margarine
2 teaspoons ground cinnamon, best if fresh ground
1/2 teaspoon ground allspice, again, best if fresh ground
Preheat the oven to 350 degrees.
Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples and toss them in the juice. Pour the apples and juice into a non-reactive 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. Mix with a whisk until smooth. Serve warm or at room temperature. Goes amazingly with fresh pork. Can be refrigerated and warmed again.
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