Heat sugar and 1 tablespoon butter in large non-stick skillet over medium heat. Add apple and raisins, if desired; sauté one minute. Add rice, cinnamon and salt; stir 2 to 3 minutes. Add Marsala wine; stir until absorbed. Increase heat to medium high; stir in apple juice. Continue to cook and stir until juice is absorbed. Add one cup of water, stirring until absorbed.  Continue to add remaining water one cup at a time, allowing each cup to be absorbed before adding another. Continue to stir until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes. Serve immediately.