For the holiday, I made some Potato Latkes - I made them with a mixture of Russet and Sweet Potatoes and I added a touch of flour and a few eggs to hold everything together.
I love eating latkes either with Sour Cream or Apple Sauce. I prefer the Apple Sauce when the latkes or fresh and right out of the oil. The sauce cools down the bite and adds the perfect contrast to the salty, crispy potato.
For this Apple Sauce, I decided to spice it up a bit with some winter flavors - flavors that have more to do with Christmas or Thanksgiving then Chanukah, but it worked out really well - flavors that just work well with apple and its pairing with savory ingredients.
In a pot I added my peeled and seeded Apple. I added about two cups of water as well as a hint of clove, cinnamon, black pepper, cayenne and a nice sprinkling of salt. Once this warmed up, I added a 1/4 c. of can sugar.
I brought this to a boil and then reduced it to a simmer for 20 minutes. I shut off the flame and let the Apples cool in the liquor that the spices made up.
The next day I strained this concoction, passed the apple through a food mill and reduced the liquor.
The reduced liquids went all the way down to a syrup and I added this back into the Apple which was now the consistency of saucy Apple...