In our house this applesauce is the favorite topping for potato and sweet potato latkes. In France some call this mixture apple compote, while others refer to it as apple marmalade. It is actually a thick, chunky version of applesauce. This mixture is said to originate in Normandy, the French province famous for apples, butter, and a powerful apple brandy called Calvados, which some cooks like to slip into their applesauce for extra zest. French cooks do not add water so the apple flavor will be intense.

Chunky applesauce is easier to make than most versions because you don’t need to strain it through a food mill, which is messy to clean. The apples cook quickly because they are cut into thin slices. This delicious applesauce keeps for several days.

When making it, start with the smaller amount of sugar and add more if you wish, according to the sweetness of the apples and, of course, to your taste. If you prefer unsweetened applesauce, use Golden Delicious apples, which are naturally sweet, and omit the sugar. You can make the applesauce with oil instead of butter so it will be pareve.