This post was supposed to be about the wonderful latkes and applesauce I made for Hanukkah, but it’s just about the applesauce. I read something somewhere the other day about how you can save a bunch of time making latkes if you buy frozen pre-shredded potatoes. Since I gave my food processor to Daniel before I moved, I thought that sounded like a great idea. My knuckles cheered at the prospect of not having to use a grater! So I bought the frozen potatoes, and…well, my latkes turned out terribly. Way too bland and starchy. I don’t know why, because potatoes are potatoes, right? I still have half a bag of shredded potatoes left, so maybe I’ll give it another try.
So, this post is just about the applesauce.
Applesauce is one of those things I have no interest in when it comes from a jar, but when it’s homemade? Oooohhhh yeah. I love it warm, I love it cold, I love it for breakfast, I love it for dessert, I love it on top of oatmeal, I love it on top of ice cream…I love applesauce. And it’s really easy to make! I’m of the mind that pretty much any type of apple (or combination of apples) is good in applesauce, too. Even a crappy, mealy apple tastes acceptable when it’s sauced. And speaking of being sauced, why not add a little bourbon to your applesauce?
Bourbon Applesauce (vegan)
4 apples (I used Jonagold)
3/4 cup water
2 tbsp bourbon
1/2 tsp cinnamon
1/2 tsp vanilla extract
1 tbsp coconut oil
Peel and core the apples. Cut into chunks. Combine in a pot with all of the other ingredients. Simmer over medium-low heat, uncovered, for about 45 minutes, or until the apples are soft. Use a potato masher or large fork to smooth out the applesauce to whatever texture you like! I used an immersion blender on low and kept it pretty chunky, but you do you. Serve warm or chilled, whatever you like.
(And no, I don’t put sugar in my applesauce. I don’t feel like it needs it. Apples are so naturally sweet, and even more so when they’re cooked. Maybe if I was using particularly tart apples I might consider adding a little brown sugar, but generally speaking I don’t think it’s necessary.)
p.s. Warm bourbon applesauce on top of vanilla ice cream? OMG, YES.
p.p.s. Happy Hanukkah! If my next round of latkes is anything special, I’ll report back.