Applesauce, universally loved by both babies and adults, has a special place at the table during Hanukkah as an accompaniment to latkes. This version uses maple syrup in place of sugar to give the sauce a special fall flavor and enhance the taste of cooked apples. The addition of vanilla elevates it from an everyday treat to a real holiday dish. And while it seems easier to just pop open a jar of already-made applesauce, this version is incredibly easy to make, and is much more delicious.
Added bonus—your house will smell amazing while the apples cook—no need for a holiday-scented candle anymore!
About the author: Olga Massov writes a popular blog Sassy Radish where she shares food stories and spruced-up comfort foods. Her Russian heritage makes sure she always has room for herring.
Maple Vanilla Applesauce
About This Recipe
|Active time:||15-20 minutes|
|Total time:||1 hour|
|Special equipment:||a medium to large pot, stirring spoons, knives|
- 4 pounds cooking apples (such as Empire, Cortland, or Golden Delicious), peeled, cored, and quartered
- 4 two-inch strips lemon peel
- 3 tablespoons juice from 1 lemon
- 1 cinnamon stick
- 1/4 cup maple syrup
- Seeds from 1/2 vanilla bean
- 1 cup water
- 1 tsp kosher salt
Add all ingredients to large pot and bring to a boil over high heat. Reduce to a simmer and cook for 30 minutes.
Remove from heat and discard cinnamon sticks and lemon peel. Mash with potato masher until desired texture is achieved. Puree in food processor or blender if desired. Serve warm, at room temperature, or chilled.