A savory take on applesauce, well, perhaps savory and a little sweet, as some sugar is added, more to balance the tannins in the wine than as a sweetener. The secret weapon here is not the red wine, but rather the butter that is added in at the end, giving the sauce a surprising unctuousness. You could also dry this with white wine. Pearsauce is also delicious prepared in this manner.
6 – 8 apples, peeled, cored, and sliced or chopped
3/4 c dry red wine
1/4 – 1/3 c sugar or honey or other sweetener
1 bay leaf
3 T butter
1. Combine apples, wine, sugar and bay leaf in a non-reactive saucepan. Bring to a simmer over medium heat, then cover and simmer for 20 minutes or so, until the apples are soft. Remove from heat, remove bay leaf and mash. If you want a thicker sauce, return to heat and simmer over low heat to evaporate excess liquid. Stir in butter while the sauce is hot. Taste and add some more sugar if you like.