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Hanukkah Applesauce


2 1/2 pounds sweet apples such as Rome,
Baldwin or McIntosh, cored and quartered
1 1/2 cups water or apple cider
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
Lemon juice, freshly squeezed

Can be stored in the refrigerator for up to a week or frozen for up to six months.

1. You can leave peels on if you are pureeing the apples in a food mill. Otherwise, peel them.
2. Combine apples and water or cider in pan over low heat. Cook, stirring a couple of times, until tender, about 25 minutes.

3. Drain, reserving liquid.

4. Pass through a food mill, adding cinnamon, sugar and juice and from a third to a half cup of cooking liquid for a good consistency. Or puree apples in processor.

Serve with potato latkes.


Yield: 8 servings


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