Recipe - Napa Valley Red Wine Applesauce

8 Tart apples
Three fourths cup Dry red wine
1/3 cup Sugar
1 Bay leaf
3 tablespoon Butter

Peel, core, and slice the apples, dropping them into a large saucepan as
you work. Add the red wine, the sugar (using more or less, depending on the
tartness of the apples) and the bay leaf. Cover and cook over medium heat,
stirring occasionally, for about 1520 minutes.

As the apples soften and become tender, mash them with the back of a spoon
or potato masher. Remove the bay leaf. If you want a thicker applesauce,
boil it uncovered, stirring almost constantly, to reduce slightly. If you
like a very smooth sauce, put it through a food mill. Stir in the butter
and add more sugar to taste.

Serves 4 to 6.

NOTE: "The name says it all applesauce in which red wine replaces the
water, giving it an interesting flavor and color. I first had this in the
Napa Valley, with barbecued pork."

Recipe by: California The Beautiful Cookbook

Posted to MCRecipe Digest by KSBAUM KSBAUM@aol.com on Mar 29, 1998