Homemade Applesauce for Latkes
Quick homemade applesauce for latkes that's tart, chunky and just a little bit spiced, so it stands up to salty, crispy potato pancakes. Ready in about 40 minutes with no blender required.
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
Use two kinds of apples. Granny Smith holds its shape and brings the tartness, while McIntosh or Gala breaks down into the sauce that holds it all together.
Don't skip the salt. It makes the apples taste like apples instead of just sweet.
Applesauce keeps in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. It's even better on day two.
This recipe is pareve, vegan and gluten free.
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