Best 7 Pink Applesauce For Latkes Recipes

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**Pink Applesauce for Latkes: A Culinary Symphony of Sweetness, Tartness, and Tradition**

In the realm of classic culinary pairings, few duos shine as brightly as latkes and applesauce. The crispy, savory potato pancakes find their perfect complement in the sweet, tangy embrace of applesauce, creating a harmonious dance of flavors that delights palates of all ages. Applesauce, a versatile condiment with a history as rich as its taste, takes on a rosy hue in this recipe, adding a vibrant splash of color to your plate. This collection of recipes offers a diverse range of applesauce variations, each with its unique twist on the traditional. From the classic simplicity of Perfectly Pink Applesauce to the aromatic allure of Spiced Cranberry Applesauce, these recipes promise an explosion of flavors that will elevate your latkes to new heights. Embark on a culinary journey through the world of applesauce, and discover the perfect accompaniment to your next batch of latkes.

Check out the recipes below so you can choose the best recipe for yourself!

PINK APPLESAUCE FOR POTATO LATKES



Pink Applesauce for Potato Latkes image

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Passover     Passover Recipes

Yield Makes about 4 cups

Number Of Ingredients 2

3 pounds red apples, such as Macintosh or Macoun, quartered and cored
Juice (about 2 tablespoons) of 1 lemon

Steps:

  • In a medium saucepan, combine apples and lemon juice. Cook over medium heat, stirring occasionally, until apples are soft and beginning to burst, 15 to 30 minutes, depending on variety of apples. Pass through a food mill fitted with the medium disk. Use immediately, or store, refrigerated, in a covered container for up to 1 week.

MARTHA'S PINK APPLESAUCE



Martha's Pink Applesauce image

We like to use a combination of McIntosh apples and deep-red varieties, such as Empire or Cortland. The former bring classic flavor and the latter a beautiful color.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Apple Recipes

Time 1h

Yield Makes about 6 1/2 cups

Number Of Ingredients 3

4 pounds McIntosh apples, quartered and cored
2 pounds red apples, such as Empire or Cortland, quartered and cored
1/4 cup fresh lemon juice

Steps:

  • Combine apples, lemon juice, and 1 1/2 cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.
  • Pass apples through a medium-mesh sieve or a food mill fitted with the fine disk to remove skins. Applesauce can be stored in refrigerator up to 1 week, or in freezer up to 3 months. To can applesauce, follow these instructions.

PINK APPLESAUCE FOR LATKES



Pink Applesauce for Latkes image

The most coveted dish at any Hanukkah celebration is one piled high with sizzling latkes. Specially prepared for the Jewish holiday, the potato pancakes are panfried in oil until golden, then served with side dishes like this pink applesauce.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1 quart

Number Of Ingredients 7

9 red-skin apples (about 3 pounds), such as McIntosh, cored and quartered
1/2 cup apple cider, plus more as needed
1 large cinnamon stick
1/2 teaspoon ground ginger, plus more as needed
Pinch of freshly grated nutmeg, plus more as needed
1/4 cup sugar, plus more as needed
1 tablespoon freshly squeezed lemon juice

Steps:

  • In a wide, heavy saucepan over medium heat, combine all ingredients. Cook, stirring frequently and adding more cider as needed to prevent scorching, until apples are broken down, 50 to 60 minutes. Mash large pieces with spoon; add more sugar and spices, as desired.
  • Remove from heat; discard cinnamon stick. Serve warm or at room temperature with latkes. Refrigerate in an airtight container up to 3 days.

POTATO PANCAKES WITH PINK APPLESAUCE AND CREME FRAICHE



Potato Pancakes with Pink Applesauce and Creme Fraiche image

Potato pancakes are served with creme fraiche and pink applesauce that takes its rosy hue from the skins left on the apples for a perfect Hanukkah treat.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 9

4 large russet potatoes, peeled
1 small white onion, finely grated
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon coarse salt
Freshly ground pepper
Safflower oil, for frying
Pink Applesauce, for serving
Creme fraiche, for serving

Steps:

  • Grate potatoes on large holes of a box grater into long strips over a large bowl of cold water. Drain potatoes, reserving liquid, and pat dry.
  • Let reserved liquid stand for 10 minutes. Carefully pour liquid from bowl, discarding liquid but reserving milky residue (potato starch) at bottom. Stir drained potatoes, onion, eggs, flour, and salt into bowl with starch, and season with pepper.
  • Preheat oven to 200 degrees. Heat 1/4 inch oil in a large, heavy skillet until it registers 350 degrees on a deep-fry thermometer (or until a breadcrumb dropped into oil sizzles and turns brown in 15 seconds). Scoop heaping tablespoons of potato mixture, squeezing out excess liquid, and carefully place in skillet. (You may need to work in batches.) Press pancakes lightly with a spatula to flatten, and fry until golden brown on both sides, about 6 minutes total. Transfer to a paper-towel-lined baking sheet to drain. Keep pancakes warm in oven for up to 30 minutes. Serve each pancake with a dollop of applesauce and creme fraiche.

PINK APPLESAUCE



Pink Applesauce image

Martha Stewart developed this recipe when she discovered that lemon juice reacts with red-skinned apples and turns them pink. Use the reddest apples you can find and adjust the amount of sugar according to the sweetness of the apples. Enjoy!

Provided by Nif_H

Categories     Apple

Time 1h

Yield 4 cups

Number Of Ingredients 3

8 mcintosh apples, red-skinned apples or 8 other tart red apples
2/3 cup fresh lemon juice (about 4 lemons)
1/4 cup sugar

Steps:

  • Quarter the apples, do not peel, and remove the seeds and cores. Place apples in a bowl, add the lemon juice, and toss thoroughly to coat.
  • Place the apples, sugar, and 1 cup water in a heavy saucepan. Cover pot, and let simmer over low heat, about 30 minutes, or until the apples break down to a saucelike consistency.
  • Remove pot from heat, uncover, and allow apples to cool slightly. Using a rubber scraper, gently push apples through a food mill or wire sieve. Discard the skins. Refrigerate until ready for use.

POTATO LATKES WITH HOMEMADE APPLESAUCE



Potato Latkes With Homemade Applesauce image

Latkes are potato pancakes fried in oil, symbolizing the miracle of Hanukkah. Enjoy potato latkes with family and friends during this holiday or any time of the year.

Provided by Alan in SW Florida

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

2 large baking potatoes, peeled (1 1/2 pounds)
2 large eggs
1 medium onion, diced
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
vegetable oil
12 rome apples, peeled, cored, and quartered (other varieties of sweet red apples may be substituted)
3 cups water
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/4 cup lemon juice
2 (2 inch) cinnamon sticks

Steps:

  • TO MAKE LATKES: Shred potatoes in a food processor; transfer to a bowl. Add water to cover; let stand 10 minutes. Drain and squeeze well; return potatoes to bowl.
  • Stir together potato, eggs and next 4 ingredients until blended.
  • Pour oil to a depth of 1/2 inch into a large heavy skillet; heat over medium-high heat. Drop potato mixture by 1/4 cupfuls into hot oil; fry 4 minutes on each side or until golden. Drain on paper towels. Serve with sour cream and Homemade Applesauce, if desired.
  • TO MAKE APPLESAUCE: Bring all applesauce ingredients to a boil in a Dutch oven; reduce heat and simmer, stirring once, 45 minutes. Drain; remove and discard cinnamon.
  • Process apple mixture in a blender until smooth. Yield: 10 cups.

Nutrition Facts : Calories 589.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 105.8, Sodium 661.8, Carbohydrate 140.3, Fiber 12.2, Sugar 96.9, Protein 7.5

PINK APPLESAUCE



Pink Applesauce image

A food mill separates the apples from their peels, but allows the rosy color of the skins to remain in this simple pink applesauce recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup, enough for 28 pancakes

Number Of Ingredients 3

1 1/4 pounds red apples (about 4), such as McIntosh or Macoun, unpeeled, cored and quartered
2 tablespoons water
1 teaspoon fresh lemon juice

Steps:

  • Place apples, water, and lemon juice in a medium saucepan. Cover, and cook over medium heat, stirring occasionally, until apples are very soft, 15 to 30 minutes. Pass apple mixture through a food mill fitted with a medium disk.

Tips for Making Perfect Pink Applesauce for Latkes

  • Choose a variety of apples that are tart and juicy, such as Granny Smith, Honeycrisp, or Pink Lady.
  • Peel and core the apples before cooking them.
  • Cook the apples in a large pot over medium heat, stirring occasionally.
  • Add a little bit of water or apple cider to the pot to help the apples cook down.
  • Once the apples are soft, mash them with a potato masher or an immersion blender.
  • Add sugar, cinnamon, and nutmeg to taste.
  • Let the applesauce cool slightly before serving.

Conclusion

Pink applesauce is a delicious and easy-to-make condiment that is perfect for serving with latkes. It is also a great way to use up leftover apples. With its vibrant color and sweet-tart flavor, pink applesauce is sure to be a hit at your next holiday gathering. So next time you're looking for a unique and festive way to enjoy your latkes, be sure to give pink applesauce a try!

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