This is Mama Miche, and today, in my magic kitchen: Applesauce

With Hanukkah starting in two nights, all Jewish households will smell like oil—deep-fried goodness. There will be a lot of food cooked in oil. One of the most popular Hanukkah offerings is the potato latke. The latke is traditionally served with sour cream and applesauce. Everyone has a preference except for those special people who love it with both toppings. I'm special! If you want to level up, combine them. Sour cream AND applesauce on your latke. Thank me later. Anyone who has made latkes knows it is a labor of love. It takes hours to make, but it's worth every minute. If you're putting in all that work to make a homemade latke, isn't it worth having delicious, homemade applesauce? It takes no time compared to the main attraction, but it will make it much better than any store-bought applesauce could. You can make it up to a couple of weeks before. I make homemade applesauce all year, but it's extra special at Hanukkah. 

Let Mama Miche make your kitchen magic. MMMK, let's eat!

Tools

• Large chef knife 

• Cutting board or mat

• Measuring spoon & cups

• Apple slicer or corer

• Large pot 

Ingredients

Makes 16  servings

• 4 pounds (1.8kg) crisp sweet apples, rinsed, 8 large apples

• 2-3 cinnamon sticks or 1 teaspoon ground cinnamon*

• 2 tablespoons fresh lemon juice or fresh orange juice

• 2 teaspoons vanilla extract

• Brown sugar, honey, maple syrup, or other sweetener to taste, optional

Directions

Prep Time: 15 minutes Cook Time: 30 minutes

Prep

• Peel apples 

• Remove the apple cores and cut apples into large chunks or half wedges.

Cook

• Place the apples, cinnamon, lemon juice, and vanilla extract into a large pot. 

• Add 1/4 cup of water, then stir the apples around the pot a few times.

• Cover the pot with cook over medium-low heat, stirring occasionally, until the apples are very soft, 25 to 35 minutes. 

• As the apples cook, make sure the pot is not dry. If it is, add more water and reduce the heat slightly.

• Remove the lid, let the apples cool for a few minutes, and then taste the applesauce. If you would like to add a sweetener, add to taste. Start small and then add more if needed.

• Mash or blend the apples into your desired consistency. 

Notes 

1. The applesauce will thicken as it cools. If it is too watery, return it to a pot and simmer until reduced slightly.

2. We use all kinds of apples, like Honeycrisp, Gala, Jazz, and Fuji. Whatever apples you eat, you'll love to make it into applesauce. For the best flavor, combine two or three varieties of apples. 

3. If you don't like cinnamon, leave it out, but unless you're allergic, you're crazy. Not only is it delicious, but it's very good for you. One cinnamon stick adds warmth but is not overpowering. If you love cinnamon applesauce, use 2 to 3 cinnamon sticks or 1 teaspoon ground cinnamon.

4. Store applesauce in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 6 months.