Apple Sauce: A Latke's Best Friend

About author / Lauren Braun Costello

The competent cook; food stylist; cooking instructor; graduate French Culinary Institute. To die for dish? Maple glazed bacon wrapped roast turkey. Yep, bacon wrapped.

Caviar and sour cream may seem superior, but I think fresh applesauce is the perfect pairing for a potato pancake any day of the week, especially during the eight days of Chanukah. There are so many ways to make applesauce, but the important thing is to make it yourself. It could not be easier, and it is far more nutritious and delicious homemade. Whether you like it chunky or smooth, sweet or tart, fresh applesauce is a seasonal condiment sure to please any holiday table.

Festival of Lights 101
Chanukah, known as the Festival of Lights, commemorates the victory of the Maccabees over the Syrian invaders in the second century B.C. Specifically, Chanukah celebrates the miracle of causing one day's supply of oil for the Menorah to last for eight days. Although always important to the religious community, Chanukah became widely celebrated and recognized among the secular population due to its convenient proximity to Christmas. The first night of Chanukah is always the 24th day of the month of Kislev, and this year that date happens to be December 25th.

Food for Thought
Since food is often used to represent Jewish holiday themes, it is no surprise that fried foods are present during the Festival of Lights. In Israel, jelly donuts are served to signify the miracle of the menorah oil lasting eight days. However, potato pancakes, called latkes, are an essential part of the Chanukah tradition in much of the Diaspora. Kids of all ages savor these fried patties topped with applesauce.

Granny Mac Fuji Gala
No matter the apple, fresh applesauce is delicious. The flavor and moisture content of the applesauce may change depending on the apple used to make it. But the fresh apple taste comes through when applesauce is homemade. Granny Smith apples, for example, lend a full, dense flavor with a chunky texture, if desired. Cortlandt apples, on the other hand, have more water and therefore make a lighter, thinner, finer applesauce.

Applesauce Basics
Applesauce has very few ingredients: apples, lemon juice, sugar and water. That's it! All you need to do is peel and core six apples. Cut a lemon in half and use one half for rubbing the apples to prevent oxidation while you work. Cut the apples into small chunks and place them into a medium saucepan. Add 2-5 tablespoons sugar, 1/4 cup water, and desired lemon juice from the remaining lemon half.

Cook, covered, over low heat until the apples begin to break down and release their juices (about 10-15 minutes). Remove the lid and continue cooking, stirring frequently until you reach the desired consistency. For chunky applesauce, cook for approximately 3 to 5 more minutes. For a smoother applesauce, cook for approximately 5 to 10 more minutes. If you want a super smooth applesauce (just like Mott's), you can put the mixture into a food processor or blender once it has cooled. Applesauce may be served warm or cold and can be stored in the refrigerator for up to one week.

Applesauce Variations
The great thing about homemade applesauce is that it can adopt any flavoring to compliment the food with which it will be paired. Stir in cinnamon, nutmeg or ginger for an earthy, scented sauce. Add in grated horseradish for a sophisticated savory twist that goes well with meats. Toss in some fresh cranberries in the cooking process to make a tart and tangy pink condiment perfect for a party. Add raisins, nuts, or even pears to make an even more delectable sauce.

Happy Holidays, Competent Cooks!