"Heathen honey’s sauce:
Heathen’s cooking philosophy: Fat +sweet = yum
Start with two apples cored and sliced thin
Place over low heat and dump in wine (riesling in this case)
While heating dump in ¼-1/2 cup crushed pecans, then 1/3-1/2 cup sultana raisins. I generally try to put a little more raisins than nuts when I made it without cooking it down, and it seemed to work here.
Pour in 1 tablespoon of cinnamon. I may have used a little more.
Include the honey. The greater your sweet tooth the greater the honey. I used three to four tablespoons (or 1/3 cup to ½ cup my eyeballing measurements sucks) on this batch because it emptied the jar. I would have normally wanted to use more, was too lazy to open a new jar. It turned out my laziness paid off.
Stir and taste the mixture. At this point add more honey cinnamon, wine or raisins. DO not add more nuts for crunch yet. The apples should still be pretty crisp.
Increase the heat and cook until the apples start to lose some of the crispness. You should be mostly there. If it tastes good, stop messing with it. If you need to add more nuts for the texture you want, then do so. I figured it was time to check when the bottom of the pot looked like a sauce rather than white wine mixed with honey. I am a real technical non-cook.
Here is the key to the whole recipe – Keep your wife out of the kitchen. She will be unhappy to see your careless use of honey, wine, and raisins. She will be much happier not knowing what you put into it. If she sees the above recipe, that is fine so long as she does not see how much you actually use to adjust the taste, and I always taste it and add more that I don't write down. It tastes better when those who care about calories do not know how many are in it!"
Tomorrow I may give ya my method for latkes.......maybe.......