This topping takes about three minutes to prepare, and, in my opinion, is the ultimate accompaniment to potato latkes.
- 2 cups apple juice -
- 9 oz dried apple rings, finely chopped -
- 1 cinnamon stick -
- 4 cloves -
- ½ cup dried cranberries -
1. Place the apple juice in a pot and bring to a boil. Lower the flame immediately and add all of the remaining ingredients.
2. Cook over low heat until the apples have softened, about 10-15 minutes. Stir the apples often to avoid burning. Remove the cinnamon stick and cloves and serve warm or at room temperature.
Note: This is the perfect topping for Potato Latkes.
This recipe was featured in Mishpacha Magazine's Kosher Inspired, November 2010.