Dulce de Manzana

Turkish Sephardic Jews serve this sweet apple preserve as they wish their family and friends a SWEET NEW YEAR.

Ingredients

3 cups granulated sugar
1 ½ cups water
2 pounds apples, Granny Smith, Gala or Delicious
Juice of ½ lemon
1 Tablespoon Rosewater or 1 teaspoon Vanilla
¼ cup slivered almonds


Preparation Instructions

  1. Place the sugar and water in a 3 quart saucepan and bring to a boil over medium high heat.
  2. While the mixture is heating, peel the apples and grate them by hand with a coarse grater or use a coarse grating disc on your processor. Immediately add the apples to the hot sugar syrup along with the lemon juice.
  3. Reduce the temperature to medium and allow to cook for 30 -45 minutes or until most of the liquid has evaporated and the mixture is quite thick. (Note: the amount of time depends on the variety of apple and its juice content.) Stir the mixture occasionally to prevent sticking.
  4. While mixture is cooking, toast the almonds in a 350F oven for 4 minutes or until lightly golden. Set aside.
  5. When mixture is thickened (it will get thicker when it cools ) add the Rosewater or the vanilla and place in an open container until cool. The toasted almonds may be added to the mixture or sprinkled on top as a garnish. Refrigerate until serving.
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2 Comments

  1. I enjoyed today’s program on NPR from YSU in Youngstown, Ohio. I live in Columbiana, in the next county south by about 35 miles. I’ve just looked in your book Entrée to Judaism but could not find the ‘apple-pear-cranberry-gran-marnier relish’ you spoke about. On the NPR feedback page, I noticed the first comment asked, after having read the day’s transcript, “What about the apple-pear-cranberry-gran-marnier relish recipe?” I don’t recall the person’s name who sent in that comment, but I heartily agree. I’m new to your name. Perhaps this recipe is a family secret, or if you’ve written other books, the recipe is in one of those publications. Is this recipe something you can share? If so, I wonder if you would consider sharing it with me. Then again, I may be ahead of the ‘game’ and with other listener requests, you may even plan to share the recipe on NPR. Thank you.
    Sincerely, Ruth Fanning

  2. Ruth,
    I apologize for the delay in my response. I was on the road until the 22 of December and not checking my email on my website. The recipe is in the first book as Mixed Fruit Cranberry Relish. It is on my website and, if you didn’t find it in time for the holidays, I will personally email you the recipe.

    Thank you for your kind words and I am glad you enjoyed my conversation with Susan Stamberg.

    Best regards,
    Tina

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