Prep 45 mins
Cook 0 mins
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."
- 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.
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.