Chunky Apple-Mustard Sauce

Chatelaine, October 2001

Makes: 2 cups (500 mL) 

1/2 small onion
4 ripe apples
1 tbsp (15 mL) butter
1/4 cup (50 mL) dry white wine
1-1/2 tsp (7 mL) liquid honey
1 tbsp (15 mL) grainy or Dijon mustard
1/2 tsp (2 mL) salt

Finely chop onion. Peel, core and slice apples into 1/2-inch (1-cm) wedges. You should have about 4 cups (1 L)apples. Heat butter in a medium-size saucepan set over medium heat. Add onion and stir often until slightly softened, about 2 minutes. Add apples and stir-fry for 2 minutes. In a small bowl, mix wine with honey, mustard and salt. Pour over apples and simmer, stirring often and without mashing apples, until apples are tender and liquid is reduced by half, from 8 to 10 minutes. Apples should still be chunky and only a small amount of liquid (about 1 tbsp/15 mL) should remain. Remove pan from heat. Serve sauce warm or at room temperature with roasted pork, chicken or veal. Sauce will keep in the refrigerator, covered, up to 1 week.


Nutrients per 1/4-cup (50-mL) serving 
0.3 g protein, 0.1 mg iron, 1.8 g fat, 7.0 mg calcium, 11.4 g carbohydrates, 1.6 g fibre, 184.0 mg sodium, 61.0 calories.