Celebrating Modern Jewish Living Through Food, Tradition, and Family
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…
- 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
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.
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.
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.
Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
Cover & refrigerate until chilled before serving.
- 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.
…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.