How to Make Cinnamon Applesauce for Hanukkah Latkes
7 of 8 in Series: The Essentials of Making Hanukkah Latkes
Most people simply serve their Hanukkah latkes with applesauce from a jar. Try making your own applesauce instead for entertaining or to be true to tradition. Homemade applesauce is tastier than store-bought sauce, and you can use the type of apples you prefer.
Homemade Cinnamon Applesauce
Special tool: Food processor, nonstick skillet
Preparation time: 12 minutes
Cooking time: 30 minutes
Yield: 6 to 8 servings
Keeping kosher: Dairy if made with butter; pareve if made with oil
2 pounds sweet apples, such as Golden Delicious or Gala, or tart ones, such as Granny Smith or Pippin
2 tablespoons butter or vegetable oil
1 teaspoon lemon juice, or more to taste
1 teaspoon ground cinnamon, or more to taste
Pinch of ground cloves
1/4 cup apple juice or water (optional)
2 tablespoons sugar, or more to taste
Pinch of freshly grated nutmeg (optional)
Peel and halve apples. Cut each in 6 to 8 wedges or in thick slices, discarding cores.
Melt butter in a large sauté pan. Add apples and sauté over medium-high heat, stirring occasionally, for 2 minutes or until they are coated with butter.
Add lemon juice, cinnamon, and cloves. Cover and cook over low heat for 5 minutes, or until liquid begins to come out of apples. If pan is dry, add apple juice and bring to a simmer.
Uncover and cook over low heat, gently stirring occasionally, for 20 minutes, or until apples are tender and beginning to fall apart.
Add 2 tablespoons sugar and cook over medium-high heat, stirring, for 2 minutes or until sugar dissolves. Remove from heat. Taste and add more sugar if needed and return to heat for another 2 minutes. Add nutmeg and more lemon juice or cinnamon if you like. Let cool.
Puree apple mixture in a food processor, leaving it chunky, if you prefer, or running machine until applesauce is smooth.
Serve warm, cold, or at room temperature, with potato pancakes.