Braised Apples with Saffron and Cider


Tender apples are braised in cider and sherry; saffron lends the dish its yellow hue, and dried currants punctuate the look.


  • 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


  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.

Cook's Notes

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

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