Linda's Apple Compote

My friend Linda sends me a recipe from time to time and they always are special and have an surprise ingredient. This chunky apple offering is a fresh compote that is a sure winner at the meal in which it is served. Hot or cold works as a dessert or as a tart accompaniment to a pork dish.

Ingredients:
2 ½ cups water
4 tablespoons fresh lemon juice
7 medium size Granny Smith or other firm tart apples
½ cup good Sauternes
6 tablespoons red current jelly
2 cinnamon sticks
grated zest of 2 lemons
½ cup shelled chopped walnuts
½ cup raisins

Preparation:
Step 1. Mix half of the water and half of lemon juice in a bowl
Step 2. Peel and core the apples and cut them into 1 ½-inch chunks and place in water
Step 3. In a medium size saucepan combine the remaining water and the Sauternes
Step 4. Bring to a boil, reduce to a simmer and add apple chunks
Step 5. Partially cover and cook gently until apples are tender and remain whole
Step 6. With slotted spoon transfer apples to a bowl, add current jelly and cinnamon sticks to the remaining syrup.
Step 7. Set on medium heat bring to a boil, reduce to a simmer and cook until reduced by one third
Step 8. Pour the syrup over the apples. Stir in walnuts and raisins

Service: Warm or cool The recipe makes 6 portions
Sweet tooth folks add 1/3 cup of sugar but Linda feels that it is perfect without the additional sugar and so do I