Pop the prosecco: Italian bubbly adds festive touch to holiday recipe
By Mario Batali, Tribune Content Agency
on
2 carrots, cut into 1-inch pieces
1/4 cup raisins
2 cups prosecco or any dry white wine
For the apples:
2 tablespoons extra-virgin olive oil
2 Ginger Gold apples, or another tart apple, such as Granny Smith, peeled, cored and cut into 1/2-inch-thick slices
2 cloves garlic, grated on a Microplane
3 tablespoons red wine vinegar
3 tablespoons sugar
2 tablespoons chopped fresh chives
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