Yid.Dish: Apples and Berry Sauce

By Leah Koenig

Published June 30, 2005.

The recipe below is inspired by the applesauce in Deborah Madison’s Vegetarian Cooking for Everyone - it’s one of my favorite everyday cookbooks.

JCarrot

I cut off the bruises and chopped up the apples into half inch pieces (roughly) with the skins on, threw them in a sauce pot with a bit of sugar (about 2 tablespoons) and a splash of water (about an 1/8 of a cup). I then added a stick of cinnamon, a few grinds of fresh nutmeg and a shake of ground cinnamon and turned on the stove. As the apples started to simmer and permeate my kitchen with cinnamon-y goodness, I decided to slice a lemon into thin wedges, and added that as well. Then I remembered the half bag of frozen berries in my freezer. I threw these in at the last minute, and they brightened up the dish into the most beautiful ruby-red color.

I tried this again yesterday, and added half a bag of cranberries to the apples. Just as delicious and just as beautiful. Btai Avon!



Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.