| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Latimes3 |
8 |
servings |
INGREDIENTS
| 1 |
c |
Dry white wine |
| 1/4 |
c |
Port |
| 3 1/2 |
lb |
Granny Smith apples -; (to 4 lbs) |
|
|
Juice of 1 lemon |
| 1/4 |
c |
Butter |
| 1 |
ts |
Cinnamon |
| 2/3 |
c |
Sugar |
| 1 |
c |
Golden raisins |
| 1/2 |
ts |
Salt; or to taste |
INSTRUCTIONS
Combine wine and Port in small saucepan and reduce by half over medium-high
heat, about 5 minutes. While wine is reducing, peel all but 1 apple. After
peeling, quarter, core and seed all apples, including unpeeled apple. Chop
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. Add butter, cinnamon, sugar and raisins to reduced
wine and Port. Add salt. Stir until sugar dissolves, about 5 minutes. Add
chopped apples and stir until well combined. Cover and simmer until apples
are tender, about 20 minutes. Stir every few minutes. Serve warm. Yields 6
to 8 servings.
Each of 8 servings: 304 calories; 211 mg sodium; 16 mg cholesterol; 6 grams
fat; 58 grams carbohydrates; 1 gram protein; 1.16 grams fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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