Mustard Applesauce
This applesauce is chunky and has character and a certain clout. Like most of our accent condiments and sauces, we use this in different ways: with beef, chicken, pork, or veal; as a sandwich spread; or alongside green salad, or a soft cheese.
Ingredients
- 6 Granny Smith apples
- 1 yellow onion
- 4 tablespoons ½ stick unsalted butter
- ½ cup dry white wine
- 3 tablespoons honey
- 3 tablespoons grainy mustard
- 1 teaspoon salt
Instructions
- Peel, core, and cut the apples into wedges. Peel, trim, and dice the onion.
- In a medium skillet, sauté the onion in the butter over medium heat, stir- ring, until the onion starts to turn translucent. Add the wine and cook until it is almost evaporated. Increase the heat to medium-high and add the apples and honey. Sauté, stirring constantly, until the edges of the apples begin to brown, about 10 minutes.
- Stir in the mustard and salt, cover, and cook for 15 minutes, until the apples are softened, but still chunky. Remove the pan from the heat and let cool before serving. The applesauce keeps, covered, in the refrigerator for 1 week.