Apricot Applesauce (Jewish)

"This recipe -- for Hanukkah -- was found in the2008 cookbook, Jewish Holiday Cooking."
 
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photo by flower7 photo by flower7
photo by flower7
photo by 2Bleu photo by 2Bleu
Ready In:
1hr 5mins
Ingredients:
6
Serves:
12
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ingredients

  • 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)
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directions

  • 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.

Questions & Replies

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Reviews

  1. 2Bleu
    With Mike's permission, I made a variation of this recipe using pears and dried peaches. I kept true otherwise and only made half a batch since there was just the two of us. The flavors are delicious and very intense. Swirling in your mouth you can distinctly taste the vanilla, pears, and peaches, yet they also combine very well. So, applesauce or pearsauce.... unlimited possibilities but really so much better than from a jar. I agree with the previous reviewer that adding sugar would tone down the slight bitterness, but it is still sweet enough without the added calories. Next year our fruit trees will yield crops and I will be canning this recipe for sure! Thanks for sharing the recipe, and for allowing the variation. :)
     
  2. flower7
    So maybe it was the types of apples I used (1 each Granny Smith, Jonagold, & Pink Lady) but I had to cook them at least 30 (or 40 - I lost track) minutes longer than specified in the recipe. Once they cooked down, though, they were fine! I was a little lazy when prepping the apples and only peeled the Pink Lady because the skin was waxed - I left the skins on the other two. I did add two tablespoons of sugar at the very end but didn't change anything else. I like chunky sauce so I used a potato masher not a processor. Thanks for posting!
     
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