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Homemade Apple Sauce for Chanukah Latkes

Serves 6-8


12-18 large apples, well washed and halved (unpeeled)
water - about 1/2 cup
sugar - 1/2 to 3/4 cup
juice of one lemon
1/4 to 1 teaspoon cinnamon
1/2 to 1 teaspoon pure vanilla
1 tablespoon honey


In a large Dutch oven (about 8 quarts) add apples and water and sugar. Simmer on very low heat until apples are mushy. Stir to break up fruit. Add lemon juice, cinnamon, vanilla (optional), and honey. Adjust seasonings.

Cool well, then press through a food mill (Foley makes the best ones, or kitchen stores sell ones usually made in Italy). Or, mash apples with a wooden spoon through a large strainer.

Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


If you have not made apple sauce lately, now is the time. The aroma alone is worth ten yoga lessons for the sense of well-being it lends. Because the apple skins are left on (and the sauce is processed with a food mill) the result is a lovely pink concoction. Don't worry about measuring too precisely here. Adjust to taste. Use Pink Lady, Cortland, Royal Gala, and McIntosh; i.e a variety of apples for the best tasting sauce.