We’ve given you parsnip-sweet potato latkes and other fun twists on the Hanukkah classic, and today we’re giving you a recipe for that classic latke topping: applesauce! This recipe comes from Avigail Hurvitz-Prinz.
Once you have your applesauce you may want to can it, so we have instructions for that process, too. But you don’t need to bother with that if you’ll be consuming your applesauce with your latkes.
Makes approximately 3 pints.
Apples (about 10-15, approximately 6 pounds)
1/2 cup liquid–white wine, water, or apple juice (your choice)
2 cinnamon sticks
Cloves, allspice, ground ginger, and nutmeg (all optional and to taste)
Peel the apples, leaving about a quarter unpeeled to provide color. Chop the apples and place in a 6-quart pot with a lid. Pour in a half cup of the liquid of your choice, so that there is about an inch of liquid covering the bottom of the pot. Add cinnamon sticks and any of the other optional spices.
Cover the pot, and turn the flame on high. When the liquid starts boiling, turn to medium high. Cook until the apples are soft–at least half an hour, but it could take up to an hour. If it is runny, continue to cook until desired consistency, stirring regularly. The sauce should be chunky, but if you want a smoother consistency, you can break up large chunks with a spoon.
If you’re going to eat the applesauce fresh, let it cool and store in the refrigerator. Eat it within a week.