Key Lime Applesauce

What what latkes be without the sauces that go along with dipping sauces? My personal favorite is applesauce, a traditional companion to the tasty fried treats in Jewish cooking.

Again though, incorporating a Latin flare is an important part of my cooking escapades. Key Lime pie was one of my favorite Floridian foods growing up. While I never used to understand the difference between key limes and regular limes, I decided to learn fast!

Key limes are much smaller and much more tart. They give a bite to any kind of food that regular limes just can't provide.

Another experiment proved successful!


Delicious Tart Key Lime Applesauce

Ingredients

• 4 Apples, peeled, cored, and quartered
• (I used Red Delicious, but would have used Macintosh if I could have)
  
• 1/4 cup Key Lime juice
• 1/2 cup water
• 2 tsp cinnamon
• 1/3 cup of white sugar
• 1/4 tsp salt
• 4 strips of Key Lime peel

Tools:

• Sharp Chef's knife
• Cutting board
• Potato peeler
• medium sized pot
• Potato masher (although, I used a fork)
• Serving bowl
  

Directions

1. Place all ingredients into medium sized pot and bring to a boil.
2. When the mixture starts boiling, bring the temperature down to a simmer and cover the pot.
3. Cook for 25 minutes until apples are soft enough for mashing.
4. Remove Key Lime peels from mixture and place into a serving bowl.
5. Mash apples with potato masher until your desired texture is reached.

and voila! Key Lime Applesauce to go along with the Platkes. It is more tart than regular applesauce but the lime complements the plantain very well.

More postings to come soon on Juban Kitchen.

-T