Place the zest and juice of the oranges and the lemon juice in a nonreactive Dutch oven, enameled cast-iron braiser, or large nonstick saute pan. Peel, quarter, and core the apples, then add them to pan and toss to coat the apples with the juice. Add the brown sugar, butter, and spices and cover the pot. Bake for 90 minutes or until all the apples are very soft. Whisk until smooth.