On Monday, I shared my recipe for latkes, and as everyone knows, latkes are even better with toppings. Greek yogurt and sour cream are good additions, but there’s nothing like topping them with apple sauces.
Over the years, I’ve perfected not one but two amazing apple sauce recipes perfect for latkes, and I’m sharing both with you today. Let me know what you think and which one you prefer. Honestly, I think it will be a tough decision to determine the winner!
Wouldn’t this make a lovely hostess gift? Tie some ribbon on the jar and you’re all set.
Traditional Homemade Applesauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt
Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
Remove from heat. Remove cinnamon sticks and lemon peels.
Mash with potato masher. Place in the fridge. It should last for 2 weeks in the fridge.
Cranberry Apple Sauce
You will need:
– 8 cups of cranberries
– 8 small or 6 medium apples sliced
– 1/2 cup sugar
In a large sauce pan place cranberries, sliced apple, and sugar.
Simmer on low heat, stirring regularly to prevent sticking, for 45 minutes until completely cooked and softened. Press the cooked cranberries and cooked apples with a fork to completely combine. The fruit should have a smooth yet chunky consistency.
Let the applesauce cool. Stored in a closed jar, it can be kept in the refrigerator for up to 2 weeks.
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