Homemade Applesauce for Hanukkah Latkes

ApplesTomorrow Hanukkah begins at sundown. Did you make your homemade applesauce yet? That’s weird, you didn’t? This is our first holiday as a married couple so we’re going all out, at least in terms of the most delicious snack ever: potato latkes. I’ll admit that it’s probably my love of all things potato-based that has me so excited about this project and by extension, holiday. What will we be doing? Shredding potatoes and deep frying them in oil? Onions and salt will be involved? I’m in.

Because latkes are served with applesauce and sour cream (or crème fraîche if you live in France), I decided to make my own applesauce, since it’s something I’ve enjoyed doing for years anyway. I bought a bargain-sized one-kilo bag of apples and used about half of them. Many of them were bruised and not so pretty-looking, so applesauce (or compote de pommes) was an appropriate use for them. There’s really nothing to it!

What you need:
1 pound of apples (I used gala because they are sweet and soft)
2 tablespoons sugar (I used brown sugar)
cinnamon (optional – we kept it out this time)
1 big pot

What to do:
Cut the apples into quarters, seed and peel them. Eat the peels throughout the process for less waste and more vitamins! Cut apples into 1-inch cubes and put them in the big pot. Add just a tad of water, until it is up to about 1/2 inch in the pot. Add sugar. Turn on the heat to high.

Apple Sauce 1

Bring to a boil. Reduce heat and simmer, uncovered, for about 15 minutes or until the apples are soft.

Apple Sauce 2

Using a hand-held mixer (much easier than a blender), purée the apple mixture.
Apple Sauce 3

Put the applesauce into clean glass jars (it will still be hot!), cover, and leave at room temperature until cool. Keep refrigerated. See? Nothing to it.

I’ll post tomorrow about the latkes!

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