📝 About This Recipe
This velvety, aromatic apple sauce is the ultimate Hanukkah companion, specifically engineered to cut through the richness of crispy, oil-fried latkes. By blending tart Granny Smiths with honey-sweet Galas and a splash of bright citrus, we create a complex flavor profile that far surpasses any store-bought jar. Infused with warm cinnamon and a hint of ginger, this recipe honors Jewish culinary tradition while elevating it to a gourmet standard.
🥗 Ingredients
The Apple Blend
- 3 lbs Granny Smith Apples (peeled, cored, and cut into 1-inch chunks)
- 2 lbs Gala or Honeycrisp Apples (peeled, cored, and cut into 1-inch chunks)
Aromatics and Liquids
- 3/4 cup Apple Cider (unfiltered and high quality)
- 2 tablespoons Fresh Lemon Juice (to prevent browning and add brightness)
- 1 teaspoon Lemon Zest (finely grated)
- 1/4 cup Orange Juice (freshly squeezed)
- 2-3 tablespoons Pure Maple Syrup (adjust based on apple sweetness)
- 1 tablespoon Light Brown Sugar (packed)
Spices and Finish
- 1 piece Cinnamon Stick (whole)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Ginger (adds a subtle heat)
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 pinch Kosher Salt (to balance the sugars)
- 1 teaspoon Pure Vanilla Extract (added at the very end)
- 1 tablespoon Unsalted Butter (optional, for a silky finish)
👨🍳 Instructions
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1
Begin by prepping your apples. Peel, core, and chop them into uniform 1-inch cubes to ensure even cooking.
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2
In a large, heavy-bottomed Dutch oven or pot, combine the chopped apples with the lemon juice and lemon zest, tossing well to coat.
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3
Pour in the apple cider and orange juice. These liquids will provide the steam necessary to soften the fruit.
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4
Add the maple syrup, brown sugar, cinnamon stick, ground cinnamon, ginger, nutmeg, and salt. Stir gently to distribute the spices.
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5
Place the pot over medium-high heat and bring the liquid to a gentle boil.
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6
Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid.
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7
Simmer for 25-30 minutes, stirring occasionally. The apples are ready when they are very tender and fall apart easily when pressed with a spoon.
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8
Remove the pot from the heat and carefully fish out the whole cinnamon stick.
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9
For a rustic, chunky sauce: Use a potato masher to crush the apples to your desired consistency.
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10
For a silky smooth sauce: Transfer the mixture to a blender or use an immersion blender directly in the pot, processing until completely smooth.
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11
Stir in the vanilla extract and the optional tablespoon of butter. The butter adds a luxurious mouthfeel that pairs beautifully with fried foods.
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12
Taste the sauce. If it's too tart, add another teaspoon of maple syrup. If too sweet, add a tiny squeeze of lemon.
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13
Allow the sauce to cool to room temperature before serving, as the flavors will deepen as it sits.
💡 Chef's Tips
Always use a mix of apples; the contrast between tart (Granny Smith) and sweet (Gala/Fuji) creates a more balanced flavor. Don't over-blend if you like texture—an immersion blender gives you the most control over the final consistency. Keep the peels on if you want a pinker hue and extra fiber, but you must use a high-powered blender or food mill afterward. If the sauce looks too thin, simmer uncovered for the last 10 minutes to reduce the liquid. This sauce freezes beautifully for up to 3 months in airtight containers.
🍽️ Serving Suggestions
Serve warm alongside hot, crispy potato latkes and a dollop of cold sour cream. Use as a topping for overnight oats or Greek yogurt for a festive Hanukkah breakfast. Pair with roasted brisket or roast chicken to provide a sweet-and-savory contrast. Serve chilled in small glass bowls garnished with a fresh mint leaf for a light dessert. Enjoy with a glass of hot mulled cider or a crisp Riesling.