← Back to Search Results
French, Jewish
Chunky French Applesauce

Photo by: Joseph De Leo
Comments: 1
 

Recipe

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.

Yield: Makes 8 to 10 servings

Ingredients

  • 2 to 4 tablespoons butter or 2 to 3 tablespoons vegetable oil
  • 3 pounds Golden Delicious, Pippin, or Granny Smith apples, peeled, halved, cored, and thinly sliced
  • 2 teaspoons strained fresh lemon juice
  • Grated rind of 1 lemon (optional)
  • 3 to 6 tablespoons sugar, or to taste

Directions

1. Heat butter in a heavy stew pan or Dutch oven. Add apples and sauté over medium heat, turning pieces over often, 2 minutes or until they are coated with butter. Add lemon juice and grated lemon rind, if using. Cover tightly and cook over low heat, stirring often, 25 to 30 minutes or until apples are very tender. As the apples cook, check the pan from time to time; if it looks dry, add 1 or 2 tablespoons water.

2. Stir in 3 tablespoons sugar. Cook over medium heat, stirring, until mixture is thick and most of the liquid in the pan evaporates. Add more sugar if desired; heat briefly to dissolve it. Serve warm or cold.


© 2000 Faye Levy

Note from Cookstr's Editors

Nutritional information is based on 10 servings, 2 tablespoons of butter, and 3 tablespoons of sugar.

 

Nutritional Information

Nutrients per serving (% daily value)

100kcal (5%)
8mg (1%)
6mg (10%)
22mcg RAE (1%)
125mg
6mg
0g
18g
2g
21g
6mg (2%)
0mg (0%)
1g (7%)
2g (4%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • laura_1124

    03.23.10 Flag comment

    I tried this recipe with shredded Grammy Smith apples. The butter really adds depth to the flavor. Be careful with the amount of lemon juice - since Granny Smiths are so tart, I had to add extra sugar at the end to balance it out. It smells funky in the middle, but 20 minutes in, it finally smells like applesauce. I highly recommend adding a couple of dashes of nutmeg and 1/4-1/2 tsp of cinnamon along with the sugar.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
new-american-table New American Table
by Marcus Samuelsson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
american-masala American Masala
by Suvir Saran
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
raos-cookbook Rao's Cookbook
by Frank Pellegrino
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?