Caramelized Applesauce With Pecans And Golden Raisins

• 1/3 cup golden raisin
• 3 tablespoons cognac (brandy or apple juice)
• 2 lbs pink lady apples (or other soft cooking apple)
• 1/2 - 2/3 cup sugar (depending on tartness of apples)
• 1/4 cup orange juice
• 2 tablespoons unsalted butter, divided
• 1 tablespoon grated orange peel
• 2 teaspoons pumpkin pie spice
• 1 dash salt
• 3/4 cup pecan halves, toasted and coarsely chopped

1. Soak raisins in cognac (brandy or apple juice) in a small bowl.
2. Peel and coarsely chop apples (yeild a generous 6 cups).
3. Bring all ingredients (except 1 Tbs butter, raisins and pecans) to a boil in a large saucepan.
4. Reduce heat to medium-low and simmer 3 minutes stirring occasionally.
5. Cover and cook over medium-low heat 20-25 minutes or until apples are very soft, stirring occasionally.
6. Increase heat to medium.
7. Add remaining 1 Tbs butter.
8. Cook uncovered 5-8 minutes or until apples are light brown and caramelized, stirring frequently.
9. Stir in raisins and pecans, cook 1 minute.
10. Serve warm or cool completely; cover and store in refrigerator.

golden raisin, cognac, apples, sugar, orange juice, unsalted butter, pumpkin pie spice, salt, pecan halves

Taken from www.food.com/recipe/caramelized-applesauce-with-pecans-and-golden-raisins-410349 (may not work)