This recipe is from The Barefoot Contessa Cookbook – I have “tweaked” it slightly. This recipe makes about 2 quarts of applesauce, enough to fill 20-24 baby pumpkins.
3 lbs. Granny Smith apples, peeled and quartered, seeds removed
3 lbs. McIntosh or Jonathon apples, peeled and quartered, seeds removed
Zest and juice from 2 large navel oranges
Zest and juice from 1 large lemon
2/3 cup dark brown sugar
1 stick unsalted butter (½ cup)
2 tsp. ground cinnamon
½ tsp. ground allspice
And baby pumpkins, tops cut off and seeds and pulp scraped out.
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