Don’t hate, but I lied to you. Yesterday I told you that we would have a week of latke recipes, but today we just have a latke topping recipe.
You still love me, right?
Of course you do. How can you not? Lover and obsessor of Le Creuset, owner of cutest pug on earth, maker of cookies with duck fat. Seriously. You love me.
Anyhoo. Applesauce. One cannot simply eat latkes without applesauce and no jarred stuff please. Beginning to end this will take you 45 minutes. There are no excuses not to make your own.
I like to use a variety of apples for a mix of textures and flavors. Head down to your famers market and see what they have on hand, I will tell you that Golden Delicious, Jonathan, Jonagold, Granny Smith and Gala apples work the best. Currently, I’m in love with an heirloom variety called Baldwin – if you can find it, toss a few in the there too.
Peel, core, chop, some sugar, lemon peel and juice, cinnamon and water. Simmer for 25-30 minutes, mash and boom applesauce!
- 3½-4 pounds assorted variety apples (see above), peeled, cored and chopped into 1-2 inch pieces
- ⅓ cup brown sugar
- Lemon peel and juice from 1 lemon
- 1 cinnamon stick
- 1 cup water
- Place the prepared apples in a large pot and stir in the brown sugar, lemon peel, cinnamon stick and cup of water.
- Bring to a low boil and reduce to simmer over medium-low heat. Cook covered for 25-30 minutes or until the apples are tender.
- Remove the lemon peel and cinnamon stick and mash with a potato masher.
- Serve warm or cold with copious amounts of latkes.
- Store in airtight containers in the refrigerator.
I’ll be back tomorrow with more latke recipes!