Port Wine Apple Sauce

Mmm, more apple goodness. This is a slight variation on a great Emeril recipe -- I didn't have any bourbon (and don't like it), but I had some port left over from a wine tasting at A Southern Season. It's full of spice flavor, and great hot or cold. I developed it to go with cast-iron seared pork chops, but it's yummy solo too.

In a medium pot or large (4 qt) sauce pan over medium heat, saute for 1 minute:

1. 1 T butter
2. 1 1/2 T chopped fresh ginger

Add in

1. 6 Granny Smith apples, peeled, cored, and diced
2. 1 c dark brown sugar
3. 1 t ground cinnamon
4. 1/2 t salt, plus more to taste (about 1 t total?)
5. 1 c port wine

Simmer uncovered until apples are tender but not mushy, about 40-45 minutes. Some liquid will have been absorbed or reduced away, but a lot will be left. Mash by hand with a potato masher until broken up but still chunky.