Homemade ApplesauceDecember 9, 2015 By Cathy — 8 Comments
Homemade applesauce, cinnamon-ny and smooth.
Today marks day four of the ‘Festival of Lights’. Day four of Hanukkah! We celebrate both Christmas and Hanukkah in our house which makes for a super busy holiday season marked by tons of wrapping and lots of celebratory eating. My favorite Hanukkah tradition is frying up a batch of latkes; crispy-edged potato pancakes often served with applesauce and sour cream. I definitely require a dollop of each on my latkes and store-bought applesauce just won’t do.
I’ll share my latke recipe another time, because today is all about the applesauce. Once you make this for yourself and realize it’s both simple to execute and delicious to eat, you’ll never, ever pick up that store-bought stuff again. Plus the entire house smells like heaven when it’s cooking and you can make it just the way you like it…a little chunky, smooth as silk, cinnamon-ny, sweet or tart. My choice? Liberally seasoned with cinnamon and other spices and pureed until smooth.
Of course I always make enough to enjoy the next day with my breakfast too. I love a bowl of steel-cut oatmeal with a healthy scoop of applesauce mixed in. Warm and satisfying, it’s my cold weather, warm-my-bones, go-to breakfast.
I started making applesauce when my boys were babies and everything had to be pureed. And as anyone with kids will tell you, whatever they don’t eat is fair game: a half-eaten fish stick, a couple cubes of cheese or a few spoons of applesauce. One day I realized that I should make enough to have my own bowl too, not just scrape up what the boys left behind. Who says having teeth should count against you?
So now I whip up a big batch, enough for all of us to share. It’s all ready for our latkes with plenty extra for breakfast the next day. To those that celebrate Hanukkah, I hope you’ll make room for this applesauce on your holiday table to enjoy with your family and friends. Best wishes for a joyous holiday. Happy Hanukkah!
- 8 apples, peeled, cored and coarsely chopped
- ⅔ cup light brown sugar
- 1 cup apple cider
- 1 tsp cinnamon
- pinch of cloves
- ½ tsp freshly ground nutmeg
- ½ tsp salt
- Combine all ingredients in a large saucepan.
- Bring to a boil and reduce to a simmer.
- Cover and cook until apples are soft, 20-25 minutes.
- Puree with an immersion blender or in a blender until smooth.
- Serve warm or cold.