By: Michael Sarko | December 01 2010
Posted in Recipes - Seattle Recipes

Fresh Applesauce. Photo by David Benbennick

Let's say you've made some delicious potato latkes. Why not go the extra mile and cook up a batch of homemade applesauce to serve on top of them? The traditional topping adds a cool, sweet contrast to the crispy, savory flavor of potato pancakes. It's so easy, you'll wonder why you ever bought the stuff in the jar!

 

Ingredients:

4 Apples (mixed variety)

1/2 cup water

1/3 cup applejack brandy

1/4 cup white sugar

1/2 to 1 whole teaspoon ground cinnamon

Directions:

As with many cooked apple dishes, you'll get the most out of your applesauce if you use a variety of different apples. For sweetness you can't go wrong with the Northwestern Honeycrisp. Tart Granny Smith apples are good as an opposing note while Braeburn apples can bridge those two extremes with a little added spice.

The applejack brandy, while optional, is a cook's secret to giving apple dishes an extra kick. The alcohol will liberate some of the fruit's hidden potential and the subtle sweetness will make your applesauce taste, well, more apple-y.

Simply peel, core and chop your apples, then combine all of your ingredients into a saucepan over medium heat. Occasionally stir the mixture to keep it from caramelizing and let it stew for around 20 minutes. When the apples are soft throughout, remove the sauce from the heat and mash the fruit until thoroughly combined. You can even toss the lot into a blender for a uniform puree.

Chill the applesauce and serve it in liberal dollops on top of hot latkes for the ultimate Hanukkah delicacy.

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