Ingredients
8 tart apples, about 4 pounds peeled, cored and sliced
34 cup dry red wine
1 bay leaf
13 cup sugar
3 tablespoons butter
Method
Sources
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Recipe1M+
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Recipe1M+
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Ruby port — cheese pairing, reductions, poaching pears
Home wine making kit — carboy, airlock, hydrometer, bottles
Peel, core, and spiral-slice apples in seconds — pie prep
Instant aeration while pouring — no waiting for decanting
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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.