Naturally sweet apples make the best applesauce so look for varieties like Winesap, Gala, Fuji, Macintosh or Yellow Delicious.
- 2 1/2 pounds apples, cored and quartered
- Honey or brown sugar, to taste
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon vanilla or almond extract
- Cinnamon, to taste
Place the apples in a large heavy pot and add ¼ cup of water. Cover and cook over medium heat until tender. Puree the apples with the skins in a food processor. Pour off any excess liquid and return to the pot. Add honey or brown sugar to taste, lemon juice, extract and cinnamon, to taste. Cook the applesauce over medium heat for a few minutes until slightly thick.
Cool to room temperature and serve with the potato latkes.
Makes 4 cups.
Photo by Jodi Miller