Napa Valley Red Wine Applesauce

ms_bold's Note:

This is an adopted recipe that I have not yet tried. Comments from the original chef are: "This is excellent with barbecued pork. From California The Beautiful Cookbook."

• Total Time: 45 mins
• Prep Time: 45 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 8 tart apples , about 4 pounds peeled, cored and sliced
• ¾ cup dry red wine
• 1⁄3; cup sugar
• 1 bay leaf
• 3 tablespoons butter

Directions:

1. Combine apples, red wine, bay leaf and sugar (adjust the amount of sugar based on your preference and the tartness of the apples) in a large saucepan.
2. Cover and cook over medium heat for about 15 to 20 minutes.
3. Mash the apples with the back of a spoon as they begin to soften.
4. Remove the bay leaf.
5. For thicker applesauce, boil uncovered and stir constantly until it has reduced slightly.
6. Use a food mill, if you want a smoother sauce.
7. Add butter and adjust the sweetness by adding more sugar if necessary.

Reviews

[Kree]

This is fantastic! I'm not a big dry red wine fan, so I wasn't sure how it would work in this recipe, but it turned out wonderfully flavorful. The only change I made was to use margarine and reduce it to 1 Tbsp. It ended up taking about 25 minutes for the apples to soften up, and I didn't need to thicken it up any more. I'll definitely be making this again.