Savory applesauce

Yield: 8 servings

Measure Ingredient
1 cup Dry white wine
¼ cup Port
3½ pounds Granny Smith apples -; (to 4 lbs)
\N \N Juice of 1 lemon
¼ cup Butter
1 teaspoon Cinnamon
⅔ cup Sugar
1 cup Golden raisins
½ teaspoon Salt; or to taste

Combine wine and Port in small saucepan and reduce by half over medium-high heat, about 5 minutes. While wine is reducing, peel all but 1 apple. After peeling, quarter, core and seed all apples, including unpeeled apple. Chop all apples in batches in food processor, pulsing to prevent over-processing. Repeat as often as needed to coarsely chop all apples.

Stir in lemon juice. Add butter, cinnamon, sugar and raisins to reduced wine and Port. Add salt. Stir until sugar dissolves, about 5 minutes. Add chopped apples and stir until well combined. Cover and simmer until apples are tender, about 20 minutes. Stir every few minutes. Serve warm. Yields 6 to 8 servings.

Each of 8 servings: 304 calories; 211 mg sodium; 16 mg cholesterol; 6 grams fat; 58 grams carbohydrates; 1 gram protein; 1.16 grams fiber Recipe Source: Los Angeles Times - 11-22-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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