inspired by Ina Garten, Food Network
1 large navel orange, juiced
1/2 lemon, juiced
14 apples, (about 6 pounds) mixed variety, such as McIntosh, Braeburn, Fuji, Gala, Jonagold, etc., peeled, cored, diced
1/2 cup light brown sugar, packed
4 tablespoons unsalted butter
1 Tbsp Boiled Cider from King Arthur Flour
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
Place the orange juice and the lemon juice in a large bowl. Add the apple dice and toss them in the juice. Pour the mixture into the slow cooker.
Sprinkle the brown sugar over the top along with the cinnamon and allspice. Add the tablespoon of Boiled Cider and stir the mixture.
Set the slow cooker on low and cook for 8 hours. When finished, use a potato masher to get the sauce to the desired consistency.
Serve warm or cold. Store in a air-tight container in the refrigerator.
Note: The recipe is easily adjusted. As it cooks down, it produces more liquid. But after a few hours if you notice that sauce needs more liquid, add just a little additional orange juice or water.