Napa Valley Red Wine Applesauce

"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.""
 
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photo by Kree photo by Kree
photo by Kree
photo by Kree photo by Kree
Ready In:
45mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. 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.
     
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