Monday, December 5, 2011

Recipes Remembered: in Time for Hanukkah

This Sunday, December 11, we’re delighted to welcome cookbook author June Feiss Hersh, who will discuss her wildly popular book Recipes Remembered: A Celebration of Survival with Saveur editor Gabriella Gershenson.

Recipes Remembered is a beautiful compilation of recipes from Holocaust survivors and refugees and their families who contributed their personal stories and dishes to the book. In advance of Hanukkah, we’d like to share Ruth Eggener’s lovely recipe for applesauce, which may help end the debate about whether to serve your latkes with sour cream or applesauce. Ruth was a young German Jew who was fortunate to leave Germany in 1934 for the United States with her family.

Ruth Eggener’s Chunky Applesauce

No excuse for ever buying jarred applesauce again. Crisp fresh apples and pure ingredients make homemade applesauce a no-brainer.

Yields: 3 cups; Start to Finish: Under 30 minutes
4 crisp apples (about 1 ½ to 2 pounds). Use at
least 2 different varieties (Macintosh, Golden
Delicious, Cortland) peeled, cored and cut into
bite-size pieces
½ cup water
¼ cup sugar
½ teaspoon ground cinnamon or 1 to 2
cinnamon sticks
2 teaspoons vanilla extract
Place all the ingredients in a medium saucepan and bring to a boil. Reduce the heat and simmer for
20 minutes, stirring occasionally.

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