Chunky Apple Sauce
This started as a recipe for apple butter, but I just omitted the butter to make a delicious applesauce. The addition of wine adds a nice depth and hint of sophistication that isn't overbearing.
  • 4 large apples
  • ¼-1/2 cup light brown sugar (to taste)
  • 2 tablespoons white wine
  • ¼ teaspoon cinnamon
  1. Peel, quarter, and then core the apples. Cut into 1-2 inch pieces that are roughly the same size, so they cook evenly.
  2. Place the sliced apples in a large heavy bottomed pot with a lid, and then add the sugar, wine, and cinnamon. Cover with a lid and cook over low heat for 20 minutes to allow the apples to release their liquid.
  3. Remove the lid, turn up the heat to medium, and then continue to cook for about 10 minutes to burn off extra liquid. The apples are done when they are tender and there is almost no liquid remaining in the pot. Stir frequently and be careful not to burn them. Taste the apples and add more sugar if they’re not sweet enough.
  4. When the apples are done, turn off the heat. Use a potato masher to roughly mash up the apples.
  5. Allow the apple sauce to cool, and then transfer it to an airtight container. It should keep in the fridge for up to 2 weeks.
If you want a smooth apple sauce, run it through a food processor.
Recipe by Sprung At Last at