Napa Valley Red Wine Applesauce (Makes 6 servings)
I wasn't sure how wine would work in applesauce, but this is a really tasty! Don't worry, the alcohol cooks off, so it's totally safe.
8 tart apples (about 4 pounds), peeled, cored and sliced 3/4 cup dry red wine (I used Merlot) 1/3 cup sugar 1 bay leaf 1 Tablespoon soy margarine
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. (It took me about 25 before the apples were soft enough) 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. (I didn't find this necessary) 6. Use a food mill, if you want a smoother sauce. 7. Add margarine and adjust the sweetness by adding more sugar if necessary.
Adapted slightly from a recipe by justcallmejulie on Recipezaar
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