Napa Valley Red Wine Applesauce Recipes

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NAPA VALLEY RED WINE APPLESAUCE



Napa Valley Red Wine Applesauce image

This is an adopted recipe that I have not yet tried. Comments from the original chef are: "This is excellent with barbecued pork. From California The Beautiful Cookbook."

Provided by Ms B.

Categories     Apple

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

8 tart apples, about 4 pounds peeled, cored and sliced
3/4 cup dry red wine
1/3 cup sugar
1 bay leaf
3 tablespoons butter

Steps:

  • 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.

THE BEST HOMEMADE APPLESAUCE



The Best Homemade Applesauce image

After tasting the pure apple flavor of this homemade sauce, you just might never go back to the store-bought kind. Supermarket applesauce can be loaded with added sweeteners and flavorings. We use only a little sugar, plus lemon juice, salt and cinnamon, providing a balanced flavor and the perfect amount of sweetness.

Provided by Food Network Kitchen

Categories     condiment

Time 1h35m

Yield about 5 cups

Number Of Ingredients 5

4 pounds assorted apples, such as Golden Delicious, Gala, Honeycrisp or McIntosh (about 8), peeled, cored and chopped
1/4 cup sugar
Kosher salt
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon

Steps:

  • Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
  • Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
  • Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

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