Apricot Applesauce (Jewish)

Recipe by Sydney Mike
READY IN: 1hr 5mins


  • 12
    cup dried apricot, quartered
  • 1 13
    cups apple juice, unsweetened (or more)
  • 1
    vanilla bean, split
  • 12
    teaspoon fresh ginger, peeled, minced
  • 1
    pinch salt
  • 6
    cups apples, peeled, cored, cut into chunks (about 6 cups of mixed apples like Gala & Braeburn)


  • In a large, heavy saucepan, combine the apricots, 1 1/3 cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender.
  • Add the apples & continue cooking, covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking.
  • The mixture is ready when it is thick & pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid.
  • Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
  • Cover & refrigerate until chilled before serving.