[picture hopefully to follow]
I have been making (and my mother and sisters have been making) this recipe for years and years. The recipe originally came from Gil Marks, who had pioneered with a kosher cooking magazine (Kosher Gourmet, 1986-1991?). This applesauce recipe was from one of the magazine’s articles.
We went apple picking with friends, and this recipe made excellent use of the diverse varieties we brought home. This is perfect for Yom Tov–great served alongside potato kugel, brisket, turkey, kasha . . . a very versatile accompaniment.
Adapted from a recipe from Gil Marks and Kosher Gourmet Magazine
6 tart apples (any kind will do, but you might need to adjust the sugar and lemon), peeled, cored, chopped
1 cup cranberries
1 cup water
2/3 cup sugar
2 Tbl. lemon juice (optional, depending on how the applesauce tastes)
Put everything in a large saucepan and simmer until soft. Mash it, leaving it chunky or making it as smooth as you like. This recipe yields about a quart of applesauce.