At sunset tonight, Jews will begin celebrating the Festival of Lights — Hanukkah.  The festival lasts for eight days and celebrates the rededication of the Temple in Jerusalem after it had been desecrated by foreign occupiers. 

According to tradition, there was only enough oil to light the lamps in the Temple for one day, but the oil miraculously lasted for eight days, until fresh oil could be pressed and consecrated for Temple use.

To commemorate this event, Jews today light the menorah each night.  The menorah is a candleabrum with nine branches — one candle for each day of the festival and a helper candle to light the others.  Each night, an additional candle is lit until, on the eighth and last day, all the candles shine in the darkness.

It has become the practice, at least in the U.S., to exchange small gifts on each night.  Sometimes, the gifts get bigger each night so that the main gift is given on the last night.

Also, since oil plays such an important role in the observance, it is traditional to eat food fried in oil. (I do love this holiday!)  Some folks will eat doughnuts fried in oil and dusted with sugar.  One of the most common Hanukkah foods is potato latkes — deep fried pancakes made from grated potato and onion.  Traditionally, latkes are served piping hot, accompanied by sour cream and apple sauce.

In honor of Hanukkah, my recipe for apple sauce.

Peel and core about 2 pounds of apples.  I like to mix Granny Smith and Macintosh or Gala apples.  Cut the apples into chunks.  ( I chop each quarter into 2 or 3 chunks, depending on the size ofthe apple.)  Put the apple chunks into a large saucepan with about a quarter cup of water and cook over low heat until the apples are tender.  This will take a while.  Be patient.  Stir occasionally so that the apples don’t stick to the bottom of the pot and add more water if it evaporates.

Once the apples are tender, you can puree them in a food processor or simply mash them with a potato masher for a more rustic texture.  Stir in a smidge of ground cinnamon and grate in some nutmeg and you are done!

Two final hints:

1) Since there are no preservatives in this applesauce, it can be kept in the refrigerator only a few days.

2) You can leave the peels on the apples (you still need to remove the cores) and mash them in for a rougher sauce.  If you are using red apples, the peels will turn the sauce slightly pink.  I’m not a peel fan, but you might be.