2 medium-size firm apples, peeled, cored, seeded and diced
2 medium onions, chopped
1/2 cup chicken broth
1/4 cup white wine
1 tablespoon cornstarch dissolved in 2 tablespoons white wine
salt to taste
chopped fresh parsley
1. Combine chopped apples and onions in a medium sauce pan. Add broth and wine.
2. Bring to a boil and lower heat, allowing to simmer briskly for 20-25 minutes. Stir occasionally.
3. Mash slightly with a potato masher.
4. Add cornstarch/wine mixture and stir until broth thickens a little.
5. Serve warm, sprinkled with chopped parsley, as a relish for wiener schnitzel.
