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.
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.)
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