Hannukah Applesauce
Backstory
Went to the supermarket to get applesauce for my strange yet lovely levivot (latkes), but they didn’t have any cans or jars that didn’t have sugar or corn syrup or some other gluch built into them.
Hannukah time is apple harvest time, so finding good apples is easy both in Israel and America. Finding a recipe was also fairly easy, but none were quite up to what my taste buds were fantasizing. So, I made this up.
Ingredients
- 8 Macintosh apples (big, juicy apples of any type can work)
- 10 Red Delicious apples (substitute with green apples for a tarter flavor)
- 3T ground cinnamon
- 1T ground cardamom
Preparation
- Take a large (8Q tall soup or stew pot). Pour in about 5C water and toss in the ground spices.
- Wash, peel and core all the apples, then cut each slice in half. Toss them into the pot. If the apples are organic, you can reserve the peels and toss them in as well.
- Place the pot on the stove and bring everything to a boil under a tight lid.
- After 10 minutes at boil, stir, recover and reduce to a simmer.
- Give it a good 20-30 minutes. The apple slices on top should be very, very soft when you’re done.
- Remove from heat. With a slotted spoon, feed the apples into a food processor with the fixed blade attached. Frappe until it’s just lumpy. Repeat until you’ve gotten all the apple pieces.
- If you put in the peels, they should be at the bottom with all the juice. Put the peels and some (not more than 1/2C) of the juice, then frappe until it’s ground to sludge. Mix that with the applesauce.
- Drink the remaining liquids: a very spicy mulled apple juice!
- Refrigerate and serve cold.