Applesauce

This applesauce is very simple and easy to make. It’s the perfect side for eating with latkes during Hanukkah or with smoked fish, such as haddock, anytime! A great tip is to cool down the applesauce in the refrigerator before serving.

Peel <quantity>1<unit>kg</unit></quantity> of Granny Smith apples. Transfer the peels to a bowl

Quarter the apples and remove the seeds. Place the apples in a bowl with water and add the seeds to the peels

Add the seeds and the peels to a pan with <quantity>500<unit>ml</unit></quantity> of water and <quantity>2½<unit>tbsp</unit></quantity> of sugar

Boil over medium heat for 20m to release the flavors and the pectin

Strain the liquid into a pot

Transfer the apple pieces to the pot. Discard the water

Cook over medium-low heat until the apples have softened and are easily pierced with a fork

Transfer the apples to a tall container. Discard the liquid

Grate nutmeg to taste and add <quantity>150<unit>ml</unit></quantity> of lime juice. Blend until smooth

Taste and add more sugar, nutmeg, or lime juice as desired

Transfer to a serving dish and let it cool. The applesauce is ready

Enjoy eating it with some latkes for Hanukkah or using it as a salad dressing!

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