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Savory applesauce

It's not true that there are no seasons in Southern California. Every November, many leaves turn crimson, the air grows crisp, and, sometimes, snow comes early to the mountains. Still, there's no denying that Southern Californians have it good when ... Read more

Total time: 1 hour | Serves 6 to 8
  • 1 cup dry white wine
  • 1/4 cup Port
  • 3 1/2 to 4 pounds Granny Smith apples
  • Juice of 1 lemon
  • 1/4 cup (1/2 stick) butter
  • 1 teaspoon cinnamon
  • 2/3 cup sugar
  • 1 cup golden raisins
  • 1/2 teaspoon salt, or to taste

Step 1Combine wine and Port in small saucepan and reduce by half over medium-high heat, about 5 minutes.

Step 2While wine is reducing, peel all but 1 apple. After peeling, quarter, core and seed all apples, including unpeeled apple.

Step 3Chop 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.

Step 4Add butter, cinnamon, sugar and raisins to reduced wine and Port. Add salt. Stir until sugar dissolves, about 5 minutes.

Step 5Add chopped apples and stir until well combined. Cover and simmer until apples are tender, about 20 minutes. Stir every few minutes.

Step 6Serve warm.

Note: The applesauce will be chunky with sweet, tart and wine flavors.
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