RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Fruit: Rose Zawid's Applesauce with Cranberries - pareve
Joan Nathan recommeds using this applesauce with potato latkes. She learned the recipe from Rose Zawid who ran a kosher boarding house in Atlantic City, NJ. In Europe, berries were often added to apples when making applesauce. The cranberry is a distinctly American option. Karen Selwyn * * * * * * Rose Zawid's Applesauce with Cranberries 3/4 pound (1 bag) fresh cranberries 3/4 cup granulated sugar, or to taste 4 pounds apples, unpeeled and quartered In a large saucepan, combine cranberries, 1 1/2 cups water, sugar and apples. Simmer, covered, 20 minutes or until apples are soft. Let cool slightly; put through a food mill. Adjust sugar to taste and serve. Yield: about 8 cups. ST. LOUIS POST Tester's note: I do not have a food mill, so I pureed the cooked mixture in a food processor, then forced the puree through a fine sieve with a wooden spoon. Original Source: JEWISH COOKING IN AMERICA Joan Nathan Current Source: "Melting Pot in the Kitchen: Jewish Cooking in America is Influenced by the Food of Many Lands" Judith Evans ST. LOUIS POST-DISPATCH (on-line edition), 11/28/94
