Homemade Applesauce for Latkes (Quick, Tart and Chunky)
Are you team sour cream or applesauce? Admittedly I am a sour cream fan but both is my preference if I don’t have to choose. Now latkes get all the glory on Hanukkah, but let’s talk about their fruity sidekick. If you are still spooning applesauce out of a jar, this is your sign to stop. Homemade applesauce for latkes takes about 40 minutes, most of which is just letting a pot of apples do its thing while you catch up on Love Island, and it is so much better than anything you can buy.
This one is made specifically to go on latkes. That means it’s tart, a little chunky and barely sweet, with a hint of cinnamon and lemon. It’s the perfect partner for a salty, crispy potato latke. Sour cream people, you’re welcome to keep your sour cream. But you might want to make room on the plate.
Why make applesauce specifically for latkes?
Most applesauce recipes are written for snacking, baking or toddlers, so they are pretty sweet and blended totally smooth. That’s great on its own, but next to a latke it just tastes like dessert and slides right off.
Latkes are salty, rich and fried, so the applesauce needs to cut through all of that. Tart apples, a squeeze of lemon and a pinch of salt make it taste bright and fresh, and mashing with a fork leaves enough texture that it actually sits on top of the latke.
Why you’ll love this recipe
- It’s quick. About 15 minutes of hands-on time, and you can make it while you grate potatoes.
- It’s made for latkes. Tart and chunky, not sugary and runny.
- No blender needed. Just a pot and a fork.
- It works for everyone. It’s pareve, vegan and gluten free, so you can serve it with a meat meal like brisket.
- It’s even better made ahead. The flavor gets better overnight, which means one less thing to do on Hanukkah.
Ingredients you’ll need
- Apples. Use two kinds: half Granny Smith and half McIntosh, Gala or Honeycrisp. More on that below.
- Water. That’s all I use. For an extra apple-y applesauce, you can swap in apple cider.
- Lemon. A strip of zest while it cooks and a little juice for brightness.
- Cinnamon stick. A whole stick gives a gentle warmth without turning the applesauce brown the way ground cinnamon does.
- Kosher salt. Just a pinch. Do not skip it!
- Brown sugar or maple syrup. Totally optional. I don’t add any, but if you like a sweeter applesauce, taste first and stir a little in at the end.
The best apples for applesauce
The secret to great applesauce is using two kinds of apples. If you use only one variety, you usually end up with either baby food or a pot of soft apple chunks.
Granny Smith apples hold their shape and bring the tartness. McIntosh apples break down completely into a soft sauce that holds everything together. Gala and Honeycrisp are a little sweeter and land somewhere in the middle, so they work great too. Use about half and half and you get the best of both: a saucy base with little pieces of apple throughout.
How to make applesauce for latkes
- Prep the apples. Peel, core and cut the apples into rough 1-inch chunks. They’re getting mashed, so don’t worry about making them perfect.
- Simmer. Add the apples to a heavy saucepan with the water, lemon juice, a strip of lemon zest, a cinnamon stick and salt. Cover and cook over medium-low heat for 20 to 25 minutes, stirring a few times, until the softer apples fall apart and the Granny Smiths are tender.
- Mash. Fish out the cinnamon stick and lemon zest, then mash with a fork (or a potato masher) until it’s as chunky or smooth as you like.
- Taste and adjust. Add a little brown sugar or maple syrup if it needs it, or a few more drops of lemon juice if it tastes flat.
- Serve. Serve warm or at room temperature with hot latkes. It will thicken as it cools.
Tips for the best homemade applesauce
- Keep the heat low. Apples release a lot of juice, but they can scorch on the bottom before they do. Medium-low and a lid are your friends.
- Add sugar last. Apples get sweeter as they cook, so taste at the end before adding any.
- Mash by hand. A blender turns it smooth in seconds and whips in air, which makes it pale and a little foamy. If you like it smoother, blend just half and stir it back into the chunky half.
- Too thin? Simmer it uncovered for a few more minutes, stirring, until some of the liquid cooks off.
- Too thick? Stir in a splash of cider or water.
Applesauce or sour cream?
The great latke debate! Applesauce brings sweet and tart, sour cream brings cool and tangy, and honestly the correct answer is both. If you are serving latkes with a meat meal, though, applesauce is the way to go since it’s pareve. Looking for more ways to top your latkes? Check out my sweet potato latkes with cranberry applesauce and all of my Hanukkah recipes.
Make ahead and storage
Applesauce is the perfect make-ahead Hanukkah recipe. Store it in an airtight container in the fridge for up to 1 week. It actually tastes better the next day once the flavors settle in.
To freeze, let it cool completely, then transfer to freezer bags or containers, leaving a little room at the top. Freeze for up to 3 months and thaw overnight in the fridge. Give it a good stir before serving.
Applesauce for latkes FAQ
Do I have to peel the apples?
For the smoothest texture, yes. You can leave the peels on for a more rustic applesauce, but they stay a little tough and won’t break down, so expect some chewy bits.
Can I make applesauce without sugar?
Absolutely. I don’t add any sugar to mine, and with good, ripe apples you won’t miss it. If you like it sweeter, stir in a little brown sugar or maple syrup at the end.
What’s the best way to mash applesauce?
I just use a fork, right in the pot. A potato masher works too. For smoother applesauce, use an immersion blender on half of it and stir it back in.
How much applesauce do I need for latkes?
Plan on about ¼ cup per person. This recipe makes about 3 cups, which is plenty for a crowd of 10 to 12 people (with a few extra spoonfuls for the cook).
Is applesauce pareve?
Yes! This applesauce has no dairy or meat, so it’s pareve and can be served with any meal. It’s also vegan and gluten free.
Can I make applesauce in the slow cooker?
Yes. Add everything to the slow cooker and cook on low for 4 to 6 hours or high for 2 to 3 hours, until the apples are very soft. Then remove the cinnamon stick and lemon zest and mash.
Looking for more latke ideas? Check out my best latkes recipe and tips, my Hanukkah appetizers and my Hanukkah menu for all eight nights. And don’t forget dessert: my classic sufganiyot are waiting.
Homemade Applesauce for Latkes
Ingredients
- 3 pounds apples about 6 medium, half Granny Smith and half McIntosh, Gala or Honeycrisp
- ½ cup water or apple cider for extra apple flavor and sweetness
- 1 tablespoon fresh lemon juice
- 1 wide strip lemon zest peeled with a vegetable peeler
- 1 cinnamon stick
- ¼ teaspoon kosher salt
- 1-2 tablespoons brown sugar or maple syrup optional, I skip it
Instructions
- Peel and core the apples, then cut them into rough 1-inch chunks. They’re getting mashed, so don’t fuss.
- Add the apples, water, lemon juice, lemon zest, cinnamon stick and salt to a heavy saucepan. Cover and cook over medium-low heat, stirring a few times, for 20 to 25 minutes, until the softer apples have collapsed and the Granny Smiths are tender but still holding a little shape.
- Fish out the cinnamon stick and lemon zest.
- Mash with a fork (or a potato masher) to a chunky sauce. Skip the blender. You want texture that sits on a latke instead of running off it.
- Taste, and only now decide about sugar. I don’t add any, but you can stir in a little if you like it sweeter. Add a few more drops of lemon juice if it tastes flat.
- Serve warm or at room temperature with latkes. It thickens as it cools.
Notes
