Ingredients
1/4 c. packed dark brown sugar
4 tbsp. butter
6 large apples (about 3 1/2 lb.), peeled and cut into 3/4"-thick wedges
Juice of 1 orange, plus 1 tsp. finely grated orange zest
1 tbsp. brandy or rum (optional)
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground ginger
Pinch of kosher salt
Preparation
Step 1In a large pot over medium heat, cook brown sugar and butter, stirring occasionally, until melted and smooth. Add apples, orange juice, brandy, if using, cinnamon, nutmeg, ginger, and salt. Cook, stirring gently and occasionally, until apples are tender but not yet falling apart, 15 to 20 minutes.Step 2Remove from heat and stir in orange zest before serving.
What kind of apples you use is up to you, but avoid softer varieties like Macintosh, Cortland, Rome, and Golden Delicious. The softer and mealier your apples, the more suitable they are for applesauce and apple butter. Choose hardier, crunchier ones like Granny Smith, Honeycrisp, Pink Lady, Jonagold, or Jazz for a nice transitional texture: soft and creamy on the outside with a slight bit of crisp on the inside. The alcohol is optional but adds a little layer of intrigue. You can swap it out for vanilla extract or lemon juice: The former will make it more reminiscent of baked apples with ice cream, the latter of fresh apple cider. If your pot begins to run dry before the apples are tender, add 1/4 cup water as needed to keep them glossy and shiny. Once you’ve made this recipe, drop us a comment down below and let us know what you ate your apples with!
