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Mother's Homemade Applesauce Recipe (Parve)

By

Susan Portman

Susan Portman

Susan Portman is a very talented artist who also knows how to cook artfully. She highly recommends her mother's special applesauce recipe. Her mother's secret was to cook the apple peels and cores in water to make a nice apple juice, drain, and then to add the sliced apples. Susan created a quick version of the recipe, using bottled apple juice, which achieves the same delicious results. Add happy memories to your Hanukkah celebration by serving this homemade applesauce with crispy potato latkas.

Ingredients:

  • 8 Granny Smith apples
  • 1/2 cup bottled apple juice
  • cinnamon sugar to desired sweetness
  • 3 whole cloves
  • craisins (optional)

Preparation:

QUICK VERSION
1. Peel, core and slice apples.
Put apple slices in a large pot. Add bottled apple juice to barely cover apples. Since the apples give off liquid, start out slow with the apple juice. More can be added later if needed.
3. Add cinnamon sugar to desired sweetness. Add cloves.
4. Cook on medium-high heat until the apples are chunky. If you like it smoother, cook longer and add more liquid.

ORIGINAL VERSION
1. Peel and core apples; save peels and cores. Slice apples and set aside.
2. In a large pot, cover peels and cores with water and cook on medium heat until peels are soft and water is the color of apple juice (15 to 20 minutes). Drain off liquid into a bowl and discard peels and cores.
3. Put sliced apples in a pot and add "apple liquid" to barely cover apples. Add cinnamon sugar to desired sweetness. Add cloves.
4. Cook on medium-high heat until the apples are chunky. If you like it smoother, cook longer and add more liquid.

VARIATION: Add craisins.
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