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