I love this chunky applesauce for its texture and the fact that it uses grapes as a sweetener. The key is good, flavorful apples. Take a bite out of one of the apples to determine the tartness.

Ingredients

　　2 pounds sweet apples, such as Jonathan, Gala, King of the Pippins, Jonagold, or Fuji, cored, peeled, and cut into 1-inch chunks

　　3/4 cup halved white grapes

Step 1

Step 2

　　Cooks' Note

　　At Rosh Hashanah, I often add 1/2 pound Italian blue plums to the apples instead of the grapes. It gives the applesauce a rosy color.

　　Quiches, Kugels, and Couscous