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Apple Sauce for Passover
from the kitchen of Sharmagne Leland-St. John

5 large cloves of garlic, peeled and kept whole
6 Mackintosh apples, cored and cut into eighths
½ cup low sodium chicken broth
2 tablespoons white wine vinegar
1 sweet red onion, peeled and chopped
1 teaspoon butter

In a large sauce pan combine the garlic, apples
broth and vinegar. Bring to a boil and lower the
heat. Cover the pan and simmer for approximately
15 to 20 minutes or until the apples are tender.
Stir occasionally.

Meanwhile, in a small skillet, cook the onions
in the butter over medium-low heat stirring the
onions until they are soft. Add the onion to the
apple mixture. Process in a food mill (mouli).

Serve the applesauce at room temperature


 

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