Hanukkah Applesauce

Yield: 8 servings

Ingredients

• 2 1/2 pounds sweet apples such as Rome, Baldwin or McIntosh, cored and quartered
• 1 1/2 cups water or apple cider
• 1/2 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• Lemon juice, freshly squeezed

Instructions

1. Can be stored in the refrigerator for up to a week or frozen for up to six months.
2. You can leave peels on if you are pureeing the apples in a food mill. Otherwise, peel them.
3. Combine apples and water or cider in pan over low heat. Cook, stirring a couple of times, until tender, about 25 minutes.
4. Drain, reserving liquid. Pass through a food mill, adding cinnamon, sugar and juice and from a third to a half cup of cooking liquid for a good consistency. Or puree apples in processor.
5. Serve with potato latkes.