Spiced Applesauce for Potato Pancakes or to accompany Roasted Pork
This sauce serves as a condiment, particularly for potato pancakes, or Hanukkah latkes. A variation on the applesauce theme is to add chopped dried cranberries. I taught the cranberry version to accompany Latkes in a recent cooking class on holiday foods, that featured Hanukkah, Christmas and New Year dishes.
The recipe makes sufficient condiment for a group of diners.
3 large (1-1/2 to 2 pounds) Fuji or Gala apples
2 tablespoons dried cranberries (optional)
2 tablespoons butter or olive oil
4 tablespoons water
2 teaspoon lemon juice
2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Peel and quarter apples. Cut out cores. Slice apple quarters crosswise 1/2-inch thick. If using dry cranberries, chop them finely on a board with a chef’s knife.
In stainless steel or enamel pot, combine apples, cranberries if used, butter or olive oil, water, lemon juice, sugar, salt, cinnamon and nutmeg. Simmer, covered, stirring frequently, about 10 minutes. Uncover pot, and simmer, stirring occasionally until apples are very tender and liquid is reduced. If mixture becomes dry, add a small amount of water.
When apples are very tender, remove from heat. Break apples up with a wooden spoon or potato masher. Taste and add a little sugar or salt, if desired.
Serve warm or at room temperature in a bowl, to accompany potato pancakes or roasted pork.