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Apricot Applesauce (Jewish)

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“This recipe -- for Hanukkah -- was found in the2008 cookbook, Jewish Holiday Cooking.”
1hr 5mins

Ingredients Nutrition

  • 12 cup dried apricot, quartered
  • 1 13 cups apple juice, unsweetened (or more)
  • 1 vanilla bean, split
  • 12 teaspoon fresh ginger, peeled, minced
  • 1 pinch salt
  • 6 cups apples, peeled, cored, cut into chunks (about 6 cups of mixed apples like Gala & Braeburn)


  1. In a large, heavy saucepan, combine the apricots, 1 1/3 cups of apple juice, the vanilla bean, ginger & a pinch of salt, then cover & cook on a simmer for about 25 minutes, or until apricots are very tender.
  2. Add the apples & continue cooking, covered ~ & stirring occasionally ~ for another 25 minutes or until apples are very soft, adding additional juice, if necessary, to prevent sticking.
  3. The mixture is ready when it is thick & pulpy, with no liquid visible. If it is a little watery, boil it for a few minutes, uncovered, to evaporate the remaining liquid.
  4. Remove the vanilla bean & either puree the mixture in a food processor, or use a hand-held masher, blending to a somewhat chunky consistency.
  5. Cover & refrigerate until chilled before serving.

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