Original recipe by Ina Garten (tweaked by me)

About 2 1/2 quarts, enough for Christmas dinner and leftovers!

Ingredients:

3 lb Granny Smith apples (6 to 8 apples) peeled, cored and cut into 8 slices.

3 lb Honey Crisp or Macintosh (6 to 8 apples) peeled, cored and cut into 8 slices

Zest and juice 2 large navel oranges

Zest and juice of 1 lemon

1/2 cup light brown sugar, packed

2 Tbsp.unsalted butter, optional to add richness

2 tsp. ground cinnamon

1/2 tsp. ground allspice

Directions:

Place the zest and juice of the oranges and lemon in a large bowl.  Toss the apple slices in the juice.  Pour the apples and juice into a non-reactive Dutch oven and 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, or leave chunky as desired.  Serve warm or at room temperature.