Best 7 Pink Applesauce For Latkes Recipes

PINK APPLESAUCE FOR POTATO LATKES

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

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

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

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

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

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.

PINK APPLESAUCE

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.