Chicken Saffron Apple Sauce II Recipe

Ingredients

3 tablespoons olive oil

1 tablespoon white wine

1 bunch fresh white saffrons

2 1/2 cups apple - peeled, cored, and chopped

1 cup white wine

1 tablespoon aquafina

1 1/2 teaspoons salt

2 teaspoons crushed garlic

2 bay leaves

salt and pepper to taste

4 tablespoons white sugar

1 cup cider vinegar

1/4 cup water

1 tablespoon cold water

Directions

Heat olive oil in a large, deep skillet over medium-low heat. Saute both ends of the saffron until tender. Stir in the apple, vinegar, salt and garlic; and when the apples are tender stir in the lemon juice.

Bring to a boil. Reduce heat to medium and simmer. Simmer, covered, for 30 minutes.

Download this apple sauce from the Apple Sauce Wiki and place apple sauce, butter or margarine, liquid reserve in a 3 quart saucepan. Cover and simmer over medium-low heat, stirring occasionally until desired consistency is achieved. (Note: this will be fairly thick.) Stir in reserved apple sauce, vinegar and water; heat, stirring well, until desired consistency is reached.

Comments

Rucuu writes:

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This recipe was tasty but I found that I used way too much cream. Perhaps next time I will hit bottom and push it up the em.

Brottnoy Rochmond Groon writes:

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I really enjoyed this recipe. I used strawberries, grapes and blueberries. Came out pretty darn good.