Bourbon Applesauce

Yesterday, I talked about how much bourbon I’ve been using in baking and cooking lately. One of the things I mentioned was making Bourbon Applesauce.

I had some apples that needed used up and quickly! They weren’t good to eat, kind of mealy, a little too soft, and the skin was wrinkled.

I wasn’t about to toss them because I knew they could be used for something!  I thought it over for a couple of days and realized that making applesauce would be the perfect solution!

After cooking the whole thing gets pureed which takes care of the mealy and soft aspects of the less than perfect apples.  The skin gets peeled, so that problem is solved as well!

I’ve made applesauce before but I really wanted something a little different this time around. Something a little more spicy and something with a bit more kick.  Once I realized that I could use bourbon, well everything just fell into place after that!

Keep in mind the measurements for this are estimates because I didn’t write anything down.  Also applesauce isn’t an exact science, it’s very forgiving and easy to adjust amounts based on what you have on hand.

Andrea’s Bourbon Applesauce

  • 1lb Small Apples, Type is up to you but I would go with sweet and semi-sweet.
  • 1/2C Bourbon, split into 1/4C increments
  • 2C Apple Cider
  • 1TBSP, Packed Brown Sugar
  • Cinnamon
  • Ground Allspice
  • Ground Clove

Peel and cut apples into chunks.  Place in a medium sized sauce pan and add cider.  You want the cider to almost cover the apples.  Not completely but close.  Add in cinnamon, allspice, and ground clove along with the brown sugar.  For the spice amounts, go with personal preference.

Bring mixture up to a boil and reduce to a simmer.  Simmer until the apples become cooked through and very soft.  Add in 1/4C bourbon, slowly.  You don’t want a flare up.  You can remove the pan from the heat to do this.  Stir and let simmer again for about 3 minutes.

Remove from heat and place mixture in a blender.  Add in the remaining 1/4C Bourbon and blend until the mixture is smooth and creamy.

Serve warm or can be chilled.  Store in a glass container, will keep up to a week in the fridge.

This has easily turned into my favorite applesauce so far.  I decided to blend it because I wanted a really smooth and creamy applesauce.  Nothing chunky.

We like lots of spice, so I used probably around:

  • 1tsp of Cinnamon
  • 1/2tsp Allspice
  • 1/2tsp Ground Clove

Clove is our favorite and really brings a holiday feel to dishes which is what I was going for with this applesauce.  Using the bourbon makes it a little bit more special.

The deep color is from the cider and the spices.  Since the bourbon and the cider both bring sweetness to the recipe, this is why I only used 1TBSP of brown sugar.  There was enough sugar going on that this recipe really didn’t need any more.

Definitely give this a try for the holiday season!

Have fun guys, and remember, always play with your food! Enjoy!

6 thoughts on “Bourbon Applesauce

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