New video highlights apple’s Hanukkah role, teaches sauce making
Fishers, N.Y. – No Hanukkah tradition is complete without potato latkes, and nothing goes better with this time-honored tradition than homemade applesauce made from fresh, delicious apples. A new video from the New York Apple Association (NYAA) explores applesauce’s role at Hanukkah, and offers a modern spin on traditional sauce making.
“Latkes are one of the many joyous traditions during Hanukkah, and homemade applesauce can supply the nutrients and fiber you need to offset the crispy treats to add a healthy balance,” says NYAA’s Consulting Dietitian Linda Quinn, MS, RD.
Quinn has recorded a video demonstration of an applesauce recipe that offers a modern take on this old favorite. Specifically, she recommends using a mixture of varieties, and leaving the peels on for better health.
“A mixture of your favorite varieties can really make a sauce recipe pop – and instead of peeling the apples leave the skins on, as most of the important and protective phytonutrients are found in the skin,” says Quinn. “This also saves you loads of time in the kitchen!”
Check out Quinn’s Hanukkah video and sauce making demonstration via NYAA’s YouTube channel at http://www.youtube.com/newyorkapples1. For other NYAA apple recipes, visit http://www.nyapplecountry.com/recipes.htm.
New York Stove Top Applesauce
6 cups (about 6 medium-size) fresh New York state apples, mixed varieties*
3/4 cup water
1/4 cup Turbinado sugar
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
Combine apples, water and sugar in heavy medium saucepan. Bring to boil, stirring occasionally. Reduce heat, cover and simmer until apples are very tender and skins are softened, about 40 minutes.
Uncover and simmer until almost all of the liquid in saucepan has evaporated, about 10 minutes.
Remove from heat. Stir in lemon juice and cinnamon. Cool 30 minutes.
Using fork or potato masher, mash apple mixture until coarse and chunky. Serve at room temperature or refrigerate until cold.
Yield: Makes about 3 cups.
*To learn which varieties are best suited to sauce making, visit http://www.nyapplecountry.com/appleusage.htm.