Food & Cooking Recipes Dessert & Treats Recipes Braised Apples with Saffron and Cider Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Tender apples are braised in cider and sherry; saffron lends the dish its yellow hue, and dried currants punctuate the look. Ingredients ¼ cup (½ stick) unsalted butter 1 large shallot, thinly sliced into rings 6 apples (about 2 pounds), such as Gala or Winesap, quartered and seeded ¼ teaspoon saffron threads, crumbled 1 ½ cups homemade or low-sodium store-bought chicken stock 1 ½ cups apple cider ¼ cup dry sherry 3 tablespoons dried currants Coarse salt and freshly ground pepper Directions 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. 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. Cook's Notes This recipe can be made a day ahead and refrigerated; reheat before serving. Rate it Print