Move over pumpkin spice; there’s a new signature fall flavor in town and it’s as sweet as apple pie. Coincidentally, both an in-season fruit, as well as a Rosh Hashanah tradition, apples should be your new staple this fall. Now, for those who don’t know, Rosh Hashanah is the Jewish New Year — a time where those of the Jewish faith reflect on their past 12 months (or 13, if it’s a leap year). For those who observe the holiday, apples are essential. Whether it be in a pie, a kugel (like a Jewish casserole) or just sliced and dipped in honey, this delicious fruit manages to wedge its way into many traditional dishes. The practice is done as a symbol of a sweet New Year and is just a great holiday perk in general.
We asked one of Pipe Dream’s many Jewish mothers for one of her best apple recipes. For those who will be home and need a distraction from their parents, or for those who need to waste an afternoon in Vestal, consider trying this easy recipe for homemade applesauce. In addition, those who are in the area can take advantage of the many local orchards and take their pick of fresh fruit. Whether you celebrate or not, put on your apron and get a taste of this tasty Jewish tradition, while trying out what’s best in season.
You’ll need:
Five pounds of apples (Both sweet and tart varieties. Sweet apples could be Gala, Cortland or Honeycrisp. Tart ones could be Macoun or Jonagold.)
Ground Cinnamon
Directions:
1. Core the apples, but do not peel them.
2. Cut the apple into quarters.
3. Put apples into pot, with 1 – 1 1/2 cups of water.
4. Heat pot until boiling, then lower heat and cover until apples are soft. Add 1–2 teaspoons of cinnamon during this time.
5. Take the lid off and let apples simmer until there is no water left.
6. Put contents in a strainer.
7. Press the mixture into the strainer using the bottom of a drinking glass. This will remove the seeds and skins. The redder the skins of the apples, the pinker the sauce will become.
8. Let it cool and enjoy!
Recipe courtesy of Dorah Rosenzweig, Pipe Dream Mom