Apple Sauce

At Chanukah, Jewish families throughout the world engage in the age old debate: whether to serve sour cream or applesauce with the latkes (potato pancakes)?  With this savory, spicy homemade applesauce, sour cream definitely has an uphill battle.

Servings: 26 Ounces

4 Pounds Apples (8 to 12 Medium), preferably Gala, Jonagold, Pink Lady, Jonathan, or Macoun, unpeeled, cored, and cut into rough 1 1/2-inch pieces
1/4 Cup Sugar
1 Pinch Sea Salt
1/4 Teaspoon freshly ground Pepper
1 Cup Water
2 Whole Star Anise
1 1/2 Inch Piece Fresh Ginger, sliced into three pieces and smashed
4 whole Cardamon Pods, smashed a little
1 Tablespoon Lavender

  • Put spices in a Spice Infuser for easy removal later.
  • Toss all ingredients in large, heavy-bottomed nonreactive Dutch oven. Cover pot and cook apples over medium-high heat until they begin to break down, 15 to 20 minutes, checking and stirring occasionally with wooden spoon to break up any large chunks.
  • Remove spices.  Process cooked apples through food mill fitted with medium disk. Season with extra sugar or add water to adjust consistency as desired.
  • Serve hot, warm, at room temperature, or chilled. (Can be covered and refrigerated for up to 5 days.)
Per Serving--8 servings per recipe (excluding unknown spice items): 148 Calories; 1g Fat (4.2% calories from fat); trace Protein; 38g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
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