Apricot Applesauce Jewish Recipes

APRICOT APPLESAUCE (JEWISH)

Apricot Applesauce (Jewish) image

Make and share this Apricot Applesauce (Jewish) recipe from Food.com.

Provided by Sydney Mike

Categories Sauces

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup dried apricot, quartered
1 1/3 cups apple juice, unsweetened (or more)
1 vanilla bean, split
1/2 teaspoon fresh ginger, peeled, minced
1 pinch salt
6 cups apples, peeled, cored, cut into chunks (about 6 cups of mixed apples like Gala & Braeburn)

Steps:

In a large, heavy saucepan, combine the apricots, 1 1/3 cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender.
Add the apples & continue cooking, covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking.
The mixture is ready when it is thick & pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid.
Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
Cover & refrigerate until chilled before serving.

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