My son called from yeshiva to make sure I would be serving latkes and applesauce when he comes home tomorrow. Homemade applesauce is easy to make, especially if you can find someone to peel the apples. My husband bought apples with brown spots in the shuk just for that purpose, and they waited in the fridge for a
victim available child. A, my 11yo, peeled all 14 apples in two sittings.
An addition of a few ripe pears will keep people guessing; I didn’t use any this time. We did use a gadget that cores and cuts the fruit into eight slices simultaneously. Put the slices in a bowl of (diluted) lemon juice to keep the apples from turning brown, in case you get interrupted or your peeling staff is slow.
Pour out the lemon juice and put the slices into a microwave-proof bowl; slices don’t have to be even. The bowl should be big enough so that the juice doesn’t boil over, even though this isn’t generally a problem with apples (but could be with pears). Cook them on high for about a minute per apple, stirring every few minutes until the fruit is soft.
Run the fruit through a food processor, but not too much; I like the sauce to have some texture. You could also mash it with a fork. Add cinnamon and lemon juice to taste. We don’t add sugar. The sauce freezes well, but I prefer to keep it for up to a week in a sealed container in the refrigerator.
Oh, and if you’re looking for a latke recipe, I use the same batter as for potato kugel.
Enjoy and happy Chanukah.