Great with latkes…even better with Friday night dinner of chicken soup, chopped liver and brisket. It’s so good because it too is traditional. Says Doris, “I like it chunky, the way applesauce used to be.”
10 medium McIntosh apples, peeled, cored and sliced
1 cup water
1 cup sugar
juice of 1/2 lemon
1 cinnamon stick (about 3″ long)
In a large saucepan, combine all of the ingredients over medium heat. Bring to a gently boil, then simmer, stirring occasionally, about 40 minutes, until the apple slices have softened but are not completely collapsed.
Pour the applesauce into a bowl, remove the cinnamon stick and let cool. When cool, cover with plastic wrap and chill. Serve chilled.