Pretty in pink indeed — this applesauce may steal the show at your festive feast
Your latke party is now Instagram-ready
This is a head-turning applesauce if ever there was one. Debi Traub, founder of Simply Beautiful Eating, has us wondering why we’ve never done this before, and looking for an excuse to make applesauce, if ever we needed one. If latkes at Hanukkah are not in your future, an alternate fried or crispy roast potato dish is crying out for a pretty dollop too.
Rose Pink Applesauce
By Debi Traub
Latkes and applesauce is a traditional Hanukkah combination, a delicious pairing of salty and sweet, crunchy and soft, warm and cool. Even if latkes are not on the menu, you can serve it to dollop on top of your kugel or serve as a side dish for meat or chicken. This pink applesauce gets its colour from the red skin of apples. So pretty to serve as part of your tablescape.
- 3 lbs red apples, ideally Fuji or Red Delicious for a sweeter sauce or Macintosh for a tangier flavour
- 1 cup apple cider
- 1 cinnamon stick
- 2 tbsp sugar
Wash the apples well and do not peel them. The skin is what gives this sauce its beautiful pink colour.
Core apples, then chop into small pieces.
Place apples, cider, cinnamon and sugar into a heavy pot. Bring to a slow boil over medium heat, then reduce to a simmer, cover tightly and cook for 20-25 minutes, stirring often, until the apples are soft.
Remove the cinnamon stick and puree apples in a food processor. Refrigerate until needed, for up to one week in an airtight container.