• 6 large Rome apples, peeled, cored and sliced
• 1-1/2 cups water
• 1 strip lemon zest, 1x3 inch
• 2 Tbs. sugar
• 1/4 cup currant jelly
• 3 cups red wine
• 3 Tbs. lemon juice
• 1/2 tsp. cinnamon

Combine first 4 ingredients in a heavy saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer about 8 minutes or until apples are tender. Discard lemon zest.

Stir in next 3 ingredients. Increase heat to high. Bring to a boil, stirring constantly.

Remove from heat. Stir in cinnamon. Pour through a fine sieve. Press ingredients through sieve with a wooden spoon. Discard pulp. Chill strained purée.

Per serving: calories 406, fat 1.2g, 4% calories from fat, cholesterol 0mg, protein 1.1g, carbohydrates 75.6g, fiber 9.6g, sugar 63.4g, sodium 19mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 3.4, Bread: 0.0, Lean meat: 0.0, Fat: 2.8, Sugar: 1.3, Very lean meat protein: 0.0

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