I was in an applesauce mood yesterday – it’s Hanukkah and we’re eating a lot of Latkes (say that three times fast). I love latkes and I must admit, I’m an applesauce snob. Latkes just aren’t the same without homemade applesauce. Making applesauce is super easy as long as you’re willing to peel a bunch of apples. I have one of those apple peeler corer things that my Grandma gave me a decade or so ago. We pull it out and clamp it to the kitchen counter five or six times a year. My kids love using it. We get all of the apples ready in a jiffy. This is a slightly different riff on applesauce. Throw in a few cranberries and the whole mixture takes on a glorious slightly pink hue. It’s very festive.
Cranberry Applesauce (approximately 4 cups)
- 3/4 cup sugar
- ½ inch water in the bottom of a medium heavy saucepan
- 8 Granny Smith apples
- juice of 2 lemons
- 1 tablespoon butter
- ½ cup fresh cranberries, washed and well picked over
Peel, core and slice apples into 8 pieces each. Put apples, sugar, water, lemon juice, butter and cranberries in a heavy saucepan. Cook over medium/low heat until the apples are soft. Some people like applesauce chunkier than others. The longer you cook it the less chunky it will be. Use your best judgment about when to stop. This isn’t rocket science. I am going to have to make a cake with this applesauce in it. It’s just too good a color to let the opportunity pass. More on that effort in a few days.