Apricot Applesauce

The Backstory: Growing up in South Africa, applesauce was never a regular feature at the holiday table. Since coming to the States, though, I’ve been introduced to this yummy accompaniment, which is a great addition to most Shabbat or holiday meals. More of the Backstory after the recipe

Apricot Applesauce

This sweet, delicate, and wholesome sauce is made from juicy apples, dried apricots, and gets a surprising warm note from fresh ginger. It's a wonderful accompaniment to latkes, blintzes or as a delicious treat on its own.
Course Breakfast, Brunch, Desserts
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8 side servings


  • 1/2 cup dried apricots quartered
  • 1 1/3 cups apple juice
  • 1 vanilla bean split
  • 1/2 tsp fresh ginger peeled and minced
  • 1 pinch of salt
  • 6 cups apples peeled, cored and cut into chunks


  1. In a large, heavy saucepan, combine the apricots, 1⅓ cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender.
  2. Add the apples & continue cooking, covered – stirring occasionally – for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking.
  3. The mixture is ready when it is thick and pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid.
  4. Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
  5. Cover & refrigerate until chilled before serving.

Recipe Notes

  • I extended the cooking time after the apples are added, as my sauce wasn’t yet thick and pulpy after 25 minutes.
  • Feel free to puree the mixture until it reaches the consistency you desire. I prefer a smooth sauce, so I blended it until is was smooth and luscious.
  • For fun serving ideas, place the sauce in a hollowed out apple or mason jar.

Applesauce C

…The Backstory continues: With this delicious recipe, you’ll never look at store-bought applesauce in the same way again. Store in the fridge in a sealed container to preserve the sauce, which will last about three weeks, or seal and freeze for the future. This applesauce works wonders with potato latkes, as well as in muffins, on top of French toast, or even in a chicken dish.

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Nicole Beale

Nicole Beale

Nicky Beale is an avid cook and food photographer who hails from Johannesburg, South Africa. She is excited to be a part of The Jewish Kitchen — a special community that celebrates food, culture and family — as it was exactly this that made her feel more at home while living abroad. When she's not in the kitchen, Nicky works in television production on shows for the likes of Syfy and Starz. She earned a Master of Science degree in Television Production from Boston University and obtained her undergraduate degree in film theory and journalism from the University of Cape Town.
Nicole Beale

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