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Vanilla Applesauce

  • SERVINGS: MAKES ABOUT 2 1/2 CUPS
  • FAST
  • MAKE-AHEAD

  1. 1 pound McIntosh apples
  2. 1 pound Granny Smith apples
  3. 1 cup water
  4. 1 vanilla bean, split lengthwise
  5. 1 tablespoon fresh lemon juice
  1. Peel, core and quarter the apples. In a medium saucepan, combine the apples, water, vanilla and lemon juice and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, until the apples are tender, about 15 minutes. Let cool, then remove the vanilla bean and whisk until a chunky sauce forms.
Make Ahead The applesauce can be refrigerated for up to 1 week. Serve With Potato-Apple Latkes.