Tova's Shabbos Kitchen Make-ahead Shabbos and Yom Tov cooking

Homemade Applesauce for Latkes: 20 Minutes, Make-Ahead, Freezes

Pareve · · By Tova's Shabbos Kitchen · Jump to recipe

Chunky homemade applesauce for latkes in about 20 minutes. Which apples to use, sweetened or not, and how to make it a week ahead or freeze it. Pareve.

Store-bought applesauce is fine. Homemade applesauce takes 20 minutes, makes the whole house smell like fall, and tastes so much brighter next to a hot latke that people notice. It also keeps for a week in the fridge and three months in the freezer, so it belongs on your make-ahead list.

Choosing apples

AppleTexture after cookingFlavor
McIntoshFalls apart, soft and smoothTart and tangy
GalaSoft with some bodyMild and sweet
HoneycrispHolds chunksSweet and tart
Granny SmithHolds chunksVery tart
FujiHolds some shapeVery sweet

A mix is best. Try half Gala or Fuji and half McIntosh or Granny Smith. If you only have sweet apples, add a little more lemon. If you only have tart apples, you may want a spoonful of sugar.

Chunky or smooth?

For latkes, chunky usually wins because it sits on top of the latke instead of running off. A potato masher gives you the right texture in 30 seconds. For a smooth sauce, use an immersion blender right in the pot.

Flavor ideas

  • Classic: cinnamon stick, lemon, no sugar
  • Warm spice: add a pinch of nutmeg and a strip of orange peel while it simmers
  • Pink applesauce: leave the peel on red apples, then blend; the peel tints the sauce
  • Pear and apple: swap in 2 ripe pears for 2 of the apples

The make-ahead plan

Make the applesauce the same week you fry and freeze your make-ahead latkes. On party night, the latkes go from freezer to hot oven and the applesauce comes straight out of the fridge. It is also great with baked sweet potato latkes.

Hosting? Our make-ahead Chanukah party menu puts it all on one timeline.

Recipe card · Pareve

Homemade Applesauce for Latkes

Chunky stovetop applesauce made with a mix of sweet and tart apples, a little lemon, and optional cinnamon, ready in about 20 minutes.

Prep
10 min
Cook
20 min
Total
30 min
Yield
About 4 cups
Kashrus
Pareve

Ingredients

  • 3 lb apples (about 6 large), a mix of sweet and tart, such as Gala or Honeycrisp with Granny Smith or McIntosh
  • 1/2 cup water or apple cider
  • 1 Tbsp lemon juice
  • 1 to 3 Tbsp sugar or honey, to taste (optional)
  • 1/2 tsp ground cinnamon, or 1 cinnamon stick (optional)
  • Pinch of kosher salt

Instructions

  1. Prep the apples: Peel, core, and cut the apples into 1 inch chunks. For a rosy, more rustic sauce, leave the peel on red apples.
  2. Simmer: Put the apples, water or cider, lemon juice, cinnamon, and salt in a heavy pot. Cover and bring to a simmer over medium heat, then lower the heat and cook, stirring now and then, 15 to 20 minutes, until the apples are very soft.
  3. Mash: Remove the cinnamon stick if used. Mash with a potato masher for chunky sauce, or blend for smooth. If it is too thin, simmer uncovered a few minutes more.
  4. Sweeten: Taste, then stir in sugar or honey a spoonful at a time only if it needs it. Cool before storing.

Make-ahead and storage

  • Refrigerator: keeps up to 7 days in a covered container.
  • Freezer: freeze in containers or zip-top bags laid flat, leaving 1/2 inch of space, up to 3 months. Thaw overnight in the fridge and stir.
  • Make it the same week you fry the latkes, then both are ready for the party.

Notes

  • Mixing apples gives the best flavor: sweet apples for body, tart ones for brightness. McIntosh breaks down fast into a soft sauce, while Honeycrisp and Granny Smith stay a little chunkier.
  • This applesauce is pareve, so it goes with latkes at a meat, dairy, or pareve meal.

Questions people ask

What kind of applesauce is best for latkes?

A chunky, lightly sweet applesauce with a little tartness. It cuts through the richness of fried latkes better than a very sweet, smooth sauce. A mix of sweet and tart apples gives you that balance without much added sugar.

Sweetened or unsweetened applesauce for latkes?

Either works. Many people prefer unsweetened or only lightly sweetened, since good apples are sweet on their own and the latkes are salty. Taste after cooking and add sugar or honey a spoonful at a time.

Can you freeze homemade applesauce?

Yes. Cool it, pack it in containers or flat bags with a little headspace, and freeze for up to 3 months. Thaw overnight in the fridge and stir before serving.

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Homemade Applesauce for Latkes in 20 Minutes

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