Name: Sauces for latkes
Ingredients: Sour cream or Greek yoghurt as is, or you can add one of the ingredients below; Mustard — 1 tsp; Grated horseradish — 1 tsp; Garlic — 1 clove (grate finely or crush); Hot chilli; Ground smoked paprika; Turmeric; Finely chopped herbs to taste, you can mix them (dill, tarragon, parsley, coriander, watercress) — handful; Big sweet apples — 3 pcs; Garlic — 2 cloves; Onion — 1 pc; Sugar — 1 tsp; Thyme, cinnamon, cloves; Lemon juice; Salt, pepper; Vegetable oil; Frozen cranberries — 200 g (if you’re lucky enough to have fresh ones, go for it!); Fresh ginger — 3 cm piece; Vegetable oil; Sugar — 6 tbsp heaped; Water — 3 tbsp; Cinnamon, cardamom, red pepper, cloves; Salt, pepper; Frozen sour cherry — 300 g; Dark cane sugar — 60 g; Cinnamon, nutmeg, Sichuan pepper, pink pepper, chili pepper; Starch — 1 tsp (tapioca is the best one)

Method

Sweet and sour apple sauce

Peel the apples, remove the cores, and cut them into pieces.

Chop the onion and crush the garlic cloves.

Sauté the apples, onion, garlic, and spices over low heat in a heavy-bottomed pot greased with vegetable oil. Balance the flavours with sugar, lemon juice, and salt. Blend with an immersion blender until you achieve a chunky puree consistency. Serve warm the next day to allow the flavours to meld.

Cranberry sauce

Mix sugar and water in a heavy-bottomed saucepan and cook over low heat to make a syrup. Add frozen cranberries, grated ginger, and spices, then simmer like a jam for 15 minutes. Once the berries are cooked, crush them with a spoon, stir the sauce thoroughly, and continue cooking until it thickens—usually no more than 10 minutes. Let it cool to room temperature and serve with latkes.

Sour cherry sauce

Defrost the sour cherries and thoroughly squeeze out the juice, keeping it in a separate container.

Mix the squeezed cherries with sugar and spices, then simmer over low heat for about 20 minutes. While the cherries are cooking, combine the cherry juice with starch and pour it into the cooked cherries with spices. Stir until the starch thickens the mixture. Let it cool to room temperature and serve.