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A side for latkes Recipe

Jewish · Condiment · 30 min total

This quick and tangy applesauce is the perfect companion for crispy latkes, balancing their richness with a bright, fruity sweetness.

Ingredients

• 4 medium apples (such as Granny Smith or McIntosh), peeled, cored, and chopped
• 1/4 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Combine apples, water, sugar, lemon juice, cinnamon, and salt in a medium saucepan.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until apples are very soft.
3. Remove from heat and mash with a potato masher or fork to desired consistency (chunky or smooth).
4. Taste and adjust sweetness or lemon juice if needed. Serve warm or at room temperature.

Tips

• Can be made up to 3 days ahead and refrigerated; bring to room temperature or warm gently before serving.
• For a smoother applesauce, use an immersion blender or food processor after cooking.
• Substitute 1/2 teaspoon vanilla extract for the cinnamon for a different flavor.

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