Happy Chanukah, Festival of lights. May the lights shine in on your family and outward onto the world.
Homemade Apple Sauce
Homemade Applesauce is so simple that you may wonder why you haven’t made it before! I used to make it when children were babies and have to admit I don’t do it so often. When making latkes for Chanukah, our family tradition was to use applesauce (others use sour cream), although when I was a child, the applesauce came from a jar.
There is something special about the homemade taste and Applesauce is no exception. Use a variety of apples and adjust the seasonings for sweetness. Make it chunky or smooth, use a variety of sweeteners from brown sugar, honey, maple syrup or a sugar substitute such as Stevia. From babyhood to a side dish with chicken or other meat, to using on Chanukah Latkes, this Homemade Applesauce makes your food one step closer to special. You may never go back to a jar!
Bring the hostages home.
“Courage. Resolve. Empathy.” These are the words of author Irene Drago describing to me what she considered the ingredients necessary for success in one’s personal and professional life. Main character Lavinia Wren certainly can be described with all three, as she creates a successful life for herself despite being orphaned, despite the barriers again her gaining a college degree and despite her unpopular mission for judicial and prison reform. She was a wife, a mother and had a career. Quite a “success” story for a woman born in the middle of the 19th century!
Homemade Apple Sauce
Yield 3 cups
2-3 pounds mixed apples, peeled, cored and chopped
1/4 cup water
1/4 cup sugar
1/4 teaspoon salt
Juice from 1 lemon, about 1 tablespoon
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
You may use an assortment of apples. I used half Gala and half Granny Smith apples. (Gala were on sale.) You can use any mixture that you like.
Add apples, water, sugar and salt to a large pot. Bring to a boil, stirring, and then reduce heat to a summer. Cover pot with a lid. Cook until the apples are very soft, about 15-20 minutes. You may also cook in a microwave for 5-6 minutes on high or until the apples are very soft. Let cook for a few minutes before opening the lid, as the steam will come out quickly.
Stir in lemon juice, cinnamon and nutmeg. Cool for about 5 minutes.
Purée with an immerser in the pot or transfer to a blender. Blend until desired consistency, either slightly chunky or velvety smooth. For young children or the elderly, smooth is often preferred.
Cool to room temperature and refrigerate in lidded container. The applesauce will last in the refrigerator about one week.
Instead of sugar: Try brown sugar, maple syrup, honey or a sugar substitute sugar such as Stevia (check package for conversion measurements.) The brown sugar or maple syrup may give the applesauce a slightly darker color.
Don’t like cinnamon or nutmeg? Omit both spices and your applesauce will be more delicate and equally delicious!