Brown Butter Apple Sauce – Plus Cookbook Giveaway!!

Pomegranate and Brown Butter Applesauce

Today’s guest blogger is Jayne Cohen – author of Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations. She writes frequently for other publications, including Bon Appetit, Epicurious, Gourmet, Food and Wine, The New York Times, Los Angeles Times, Newsday and Boston Globe.

You expect it with the Hanukkah superstars: sizzling latkes, the perfect balance of crunch and creamy potato; the seductive aroma of garlicky brisket. But I’m always amazed at how humble homemade applesauce elicits the same oohs and ahs at my holiday cooking demonstrations.

Made with a few varieties of good, local fruit, and sweetened with reduced juice, not sugar, the fresh-tasting sauce has deep apple flavor. And it’s simple to prepare.

This recipe adds pomegranate molasses and brown butter to my basic one for a tangy, deliciously creamy applesauce. Serve it with traditional potato latkes, or while still warm, over cheese latkes, pancakes, or blintzes, or atop a steaming bowl of oatmeal. Or with just a spoon.

A note about the apples: taste the different apples available in your markets to find your local favorites. I’ve noticed that some varieties taste quite different when sampled in other parts of the country or in Europe. I’d completely written off Golden Delicious because it is so dreadful in New York. But the one I tasted at a culinary conference in Portland had real apple flavor and excellent texture.

Using unpeeled apples is not only quicker, but also adds flavor, nutrients, and a soft, rosy cast to the sauce. But you’ll need to peel the apples if they’ve been sprayed or waxed, or if you’re not pureeing them through a food mill to mash them and trap the peels, but instead, using a food processor or mashing by hand.

Jayne Cohen is the author of Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations – named 2009 James Beard Finalist in the International Cookbook Award category–published February 2008 by John Wiley and Sons, and The Gefilte Variations: 200 Inspired Re-creations of Classics from the Jewish Kitchen (Scribner 2000). She is a contributing editor and food blogger (Beyond Brisket blog) at Jewish Woman Magazine and writes the food column Essen Around at Centropa. Visit and (or Google Beyond Brisket) and

This post is linked to The Healthy Home Economist | Monday Mania and A Moderate Life | Hearth and Soul Blog Hop.

The Giveaway!!

Win a copy of Jayne Cohen’s book, Jewish Holiday Cooking: A Food Lover’s Treasury of Classics and Improvisations.

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    • lisa says

      Hi Julie, I found the molasses at my local kosher markets, but also saw it at a Whole Foods.

      But I made the recipe without the molasses and used Pomegranate Juice instead of the apple juice and it came out delicious.

      This is a flexible recipe so use what you have on hand.

  1. Julie says

    PS–I forgot to mention that I have signed up for your email updates, and I would love a cookbook by Jane Cohen. :)

  2. Dina says

    Hi Lisa, I subscribed to your awesome blog (why didn’t I sooner, i always forget to do this) and I’d love to be entered into the contest for this great cookbook! oh and the applesauce sounds so yum! I’m also gonna like the blog on facebook! Happy Chanukah!

  3. says

    Hi lissa! How lovely to have a guest post from Jayne! It is the simple things in life like applesauce that are so good at family gatherings and holidays and what amazes me is how many different ways you can make them your own! Using brown butter and pomegranate molasses must certainly change this simple fare into something spectacular! I am subscribed to your rss feed. Thanks for sharing this on the hearth and soul hop this week. All the best and I do hope you enjoyed your Chanukah! Alex


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