Braised Apples with Saffron and Cider

This recipe can be made a day ahead and refrigerated; reheat before serving.

  • Servings: 12
Braised Apples with Saffron and Cider

Source: Martha Stewart Living, December 2006


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large shallot, thinly sliced into rings
  • 6 apples (about 2 pounds), such as Gala or Winesap, quartered and seeded
  • 1/4 teaspoon saffron threads, crumbled
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1 1/2 cups apple cider
  • 1/4 cup dry sherry
  • 3 tablespoons dried currants
  • Coarse salt and freshly ground pepper


  1. Melt butter in a large saucepan over medium heat. Add shallot, and cook, stirring often, until soft, about 4 minutes. Add apples, and turn to coat. Stir in saffron, stock, cider, sherry, and currants, and season with salt. Bring to a boil. Reduce heat to low, and cover. Simmer, stirring occasionally, until apples are tender, 12 to 15 minutes.

  2. Using a slotted spoon, transfer apples to a bowl. Raise heat to medium-high, and cook sauce until reduced by half, about 10 minutes more. Season with pepper. Pour sauce over apples. Serve warm or at room temperature.


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