This applesauce is the perfect accompaniment to potato latkes for Hanukah. Homemade applesauce is simple to make and so tasty. Every year when I make it for Hanukah, I wonder why I don’t make applesauce more often. This recipe is an old family favorite from my Aunt Rose.
She had the best repertoire of holiday recipes. Go ahead and make applesauce now for next week: it lasts for a week in the refrigerator and freezes well for up to one year.
My main tip for applesauce is to sample the apples before buying them. Make sure that the texture is crunchy (not mealy) and that the apples are flavorful. If you want to add less sugar, look for sweet apples.
|Homemade Chunky Applesauce|| |
- 8 medium apples (Like honeycrisp, gala, fuji, pink lady, granny smith or a combination)
- 1-1/2 cups filtered water
- ⅛ to ½ cup granulated sugar (depending on personal preference and the sweetness of the apples)
- 3 cinnamon sticks
- Optional- squeeze of lemon juice on the apples so they don’t turn brown.
- Peel and core apples and cut into small slices. I like to use an apple corer and slicer gadget. Once the apple is cut into 8 slices with the gadget, use a knife to cut each slice into 2 or 3 skinny slices, yielding 16 to 24 small slices per apple. Or just chop up the peeled apple any way you'd like.
- Place all the ingredients in a 4 quart sauce pan uncovered. Bring to a boil and then turn flame down to medium. As the apples cook, stir periodically and mash apart with a fork or potato masher. Takes about ½ hour. The applesauce is ready when the apples chunks are tender and most of the water has simmered out. Applesauce will be chunky and delicious.
- Serve warm or cold. If making ahead, let cool and refrigerate.
Serve this apple sauce with my potato latkes.
Want to try something different? Try Amelia Saltsman’s Baked Applesauce.