Napa Valley Red Wine Applesauce - cooking recipe

Ingredients

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

Preparation

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.