I love this chunky applesauce for its texture and the fact that it uses grapes as a sweetener. The key is good, flavorful apples. Take a bite out of one of the apples to determine the tartness.
Cooks' Note
At Rosh Hashanah, I often add 1/2 pound Italian blue plums to the apples instead of the grapes. It gives the applesauce a rosy color.
Recipe information
Yield
2 cups applesauce
Ingredients
2 pounds sweet apples, such as Jonathan, Gala, King of the Pippins, Jonagold, or Fuji, cored, peeled, and cut into 1-inch chunks
3/4 cup halved white grapes
Preparation
Step 1
Put the apples and the grapes in a heavy saucepan.
Step 2
Cover, and cook over low heat for 20 to 30 minutes, stirring occasionally, until the apples are mushy. This applesauce will be chunky.
