Ingredients for Apricot Applesauce Jewish
- 1 lb dried apricots
- 1 1/3 cups apple juice
- 1 vanilla bean, split & scraped
- 1 tablespoon grated fresh ginger
- 1 pinch salt
- 3 medium apples, peeled, cored & chopped
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How to Make Apricot Applesauce Jewish
- Combine 1 lb dried apricots, 1 1/3 cups apple juice, 1 vanilla bean (split and scraped), 1 tablespoon grated fresh ginger, and a pinch of salt in a large, heavy-bottomed saucepan. Cover and simmer for 25 minutes, or until apricots are very tender.
- Add 3 medium apples (peeled, cored, and chopped) to the saucepan. Continue cooking, covered, stirring occasionally, for another 25 minutes, or until apples are very soft. Add more apple juice if needed to prevent sticking.
- The mixture is ready when it is thick and pulpy, with no liquid visible. If it's a little watery, boil uncovered for a few minutes to evaporate excess liquid.
- Remove the vanilla bean. Puree the mixture in a food processor or use a hand-held masher to achieve a somewhat chunky consistency.
- Cover and refrigerate until chilled before serving. Enjoy this delicious and festive applesauce as a perfect complement to your Hanukkah meal!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
48g
Fat
0g
Carbs
5g
