Today is the second day of Rosh Hashanah, the Jewish New Year and it is customary to celebrate with apples and honey. This sweet combination stems from an age-old Jewish tradition of eating sweet foods to express our hope for a sweet year ahead. This weekend I made Applesauce and sweetened it with honey. I filled two large jars and was lucky enough to have one jar left for this mornings toast. Yes, it is that delicious. You can use any combination of apples you like as long as they are sweet. I used Macintosh and Honey Crisp because that is what my local orchard had. Skin on or off is personal preference as is desired texture, chunky or smooth. I kept skin on, my kids prefer it with out, and made it fairly chunky. I added a little bit of honey to the toasted challah and topped it with the applesauce. Happy New Year!!
Applesauce with Honey
Makes 6 cups
- 2 1/2 lbs Macintosh apples. I also added a few Honey Crisp for sweetness and color
- 2 cinnamon sticks
- 1/4 cup honey
- Clean, core (skin off is optional) and quarter apples. Cut each quarter in half.
- Add water to cover bottom of large saucepan. You can always add water as needed.
- Add the apples and cinnamon stick. Cook covered over medium heat. When apples start to bubble lower heat to simmer. Cooking time is about 20 -25 minutes.
- Stir occasionally and when apples reach desired texture, remove cinnamon sticks and add the honey to desired sweetness.
- Mash with potato masher or whisk until desired consistency. Use a Cuisinart if you prefer completely smooth.
- Add to jars and enjoy.