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Homemade Applesauce

homemade applesauce
homemade applesauce
homemade applesauce

Homemade applesauce doesn't mean standing over a hot stove. Simply core apples (peels on or off; your choice); microwave till soft; mash; and sweeten to taste. The combination of sweet applesauce and salty latkes simply can't be beat. 

Ingredients: 
1 3/4 to 2 pounds fresh apples
2 to 4 tablespoons sugar, to taste
2 tablespoons boiled cider, optional
Directions: 
  1. Core the apples; peel them if you want ultra-smooth applesauce, but it's not necessary.
  2. Slice the apples, or cut them in 3/4" chunks.
  3. Place the prepared apples in a microwave-safe bowl, and cover with plastic wrap.
  4. Microwave for about 10 minutes, till the apples are soft.
  5. Remove from the microwave, and place on the counter to cool for 15 minutes or so; the plastic wrap will shrink down onto the apples.
  6. Carefully remove the plastic wrap (the apples will still be warm), and mash them using a pastry blender or potato masher. If you've left the peels on the apples, use a hand (stick) blender to coarsely chop skins/sauce.
  7. Add sugar to taste, and boiled cider, if desired, for enhanced flavor.
  8. Serve warm, at room temperature,or cold alongside latkes.


 

Cooking Tips

  • Different types of apples make very different types of sauce. Fuji, Braeburn, and other hard red "eating apples" take longer to cook, and make a mahogany-colored sauce. Granny Smiths cook more quickly, and make a tart, brown-green sauce. We love to use windfall apples — apples that have fallen from the tree, and might be bruised, pockmarked, or otherwise disfigured. While not beautiful, their long stay on the tree — plus a touch of frost — make them beautifully sweet.
  • Apple peels on, or off? If you're fussy, peel the apples. If you're not, don't mind bits or chunks of peel, and like a more natural sauce, full of fiber, leave the peels on. A whirl through the food processor (or a few pulses with a hand blender) will take care of any too-large pieces of peel.
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