Homemade Applesauce #latkeweek
Author: Susan Palmer
You want a nice variety of apples for applesauce, Golden Delicious, Jonathan, Jonagold, Granny Smith and Gala work best. They don't turn to mush when cooked down and have a nice sweet/tart balance.
  • 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
  1. Place the prepared apples in a large pot and stir in the brown sugar, lemon peel, cinnamon stick and cup of water.
  2. 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.
  3. Remove the lemon peel and cinnamon stick and mash with a potato masher.
  4. Serve warm or cold with copious amounts of latkes.
  5. Store in airtight containers in the refrigerator.
Recipe by The Girl in the Little Red Kitchen at http://girlinthelittleredkitchen.com/2012/12/homemade-applesauce-latkeweek/