Napa Valley Red Wine Applesauce Recipe #115722
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."
by ms_bold
45 min | 45 min prep
SERVES 6
- 8 tart apples, about 4 pounds peeled, cored and sliced
- 3/4 cup dry red wine
- 1/3 cup sugar
- 1 bay leaf
- 3 tablespoons butter
- 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.
- Cover and cook over medium heat for about 15 to 20 minutes.
- Mash the apples with the back of a spoon as they begin to soften.
- Remove the bay leaf.
- For thicker applesauce, boil uncovered and stir constantly until it has reduced slightly.
- Use a food mill, if you want a smoother sauce.
- Add butter and adjust the sweetness by adding more sugar if necessary.
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5 stars