A traditional accompaniment to potato latkes, this applesauce has a bracing tartness. If you wish, add a little more sugar to taste.
- 8 to 10 tart apples, such as Granny Smith,
peeled, cored and cut into 1-inch chunks
- Juice of 2 to 3 oranges (about 1 cup)
- 1/2 cup sugar, or to taste
- 2 tsp. grated lemon zest
- 1/2 tsp. ground cinnamon
In a heavy saucepan over medium heat, combine the apples and orange juice. Cook, stirring often, until the apples start to soften, about 10 minutes. Stir in the sugar, lemon zest and cinnamon and cook, uncovered, stirring as needed, until the apples are tender but still chunky, 20 to 25 minutes.
Taste and adjust the seasonings and serve warm. Or cool, cover and refrigerate for up to 2 days. Rewarm before serving. Makes 4 to 5 cups.