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Thursday, December 10, 2009

apple sauce

Chanukah is coming up which means latke time. And the perfect accompaniment to potato latkes is some freshly made homemade apple sauce.  As always, make your own to save money as well as to have a far superior tasting and more nutritious dish on your plate. And luckily, making applesauce is quite simple.

Use a variety of different apples if you can. Avoid the boring apples that are grown for longevity of shelf life instead of flavor and texture such as green and red delicious and macintosh. Instead go for fuji, braeburn, pink lady, pink pearl and other far tastier and nicer fleshed heriloom varieties of apples.

take 6 apples and core them and chop them up. In a saucepan, place your apples and a cinnamon stick  and one vanilla bean (split down the middle) and a small amount of lemon juice and a small amount of maple syrup. Over low heat, let the apples cook down till the flesh collapses. Stif often to prevent stirring and if needed, add a tiny bit of water to prevent burning.  Mash the cooked apples down further and serve with hot out of the frier latkes which will be coming to the blog very soon.

Experiment with different spices such as allspice, cardamom and cloves

Note: for those not familiar with Judaism, Chanukah is an 8 day festival of lights that one is supposed to eat fried foods during.

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