{"id":14623,"date":"2011-11-08T08:52:11","date_gmt":"2011-11-08T12:52:11","guid":{"rendered":"http:\/\/foodembrace.com\/?p=14623"},"modified":"2011-11-08T08:52:11","modified_gmt":"2011-11-08T12:52:11","slug":"bourbon-applesauce","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2011\/11\/bourbon-applesauce\/","title":{"rendered":"Bourbon Applesauce"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_applesauce.jpg\" data-rel=\"attachment-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-14624\" title=\"Bourbon Applesauce\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_applesauce-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_applesauce-200x300.jpg 200w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_applesauce.jpg 467w\" sizes=\"(max-width: 200px) 100vw, 200px\" \/><\/a> Yesterday, <a title=\"Shades of Bourbon\" href=\"http:\/\/foodembrace.com\/2011\/11\/shades-of-bourbon\/\">I talked about how much bourbon<\/a> I&#8217;ve been using in baking and cooking lately. One of the things I mentioned was making Bourbon Applesauce.<\/p>\n<p>I had some apples that needed used up and quickly! They weren&#8217;t good to eat, kind of mealy, a little too soft, and the skin was wrinkled.<\/p>\n<p>I wasn&#8217;t about to toss them because I knew they could be used for something! \u00a0I thought it over for a couple of days and realized that making applesauce would be the perfect solution!<\/p>\n<p>After cooking the whole thing gets pureed which takes care of the mealy and soft aspects of the less than perfect apples. \u00a0The skin gets peeled, so that problem is solved as well!<\/p>\n<p><a title=\"Stovetop Applesauce\" href=\"http:\/\/foodembrace.com\/2008\/11\/stovetop-applesauce\/\">I&#8217;ve made applesauce before<\/a> but I really wanted something a little different this time around. Something a little more spicy and something with a bit more kick. \u00a0Once I realized that I could use bourbon, well everything just fell into place after that!<\/p>\n<p>Keep in mind the measurements for this are estimates because I didn&#8217;t write anything down. \u00a0Also applesauce isn&#8217;t an exact science, it&#8217;s very forgiving and easy to adjust amounts based on what you have on hand.<\/p>\n<blockquote><p><strong>Andrea&#8217;s Bourbon Applesauce<\/strong><\/p>\n<ul>\n<li>1lb Small Apples, Type is up to you but I would go with sweet and semi-sweet.<\/li>\n<li>1\/2C Bourbon, split into 1\/4C increments<\/li>\n<li>2C Apple Cider<\/li>\n<li>1TBSP, Packed Brown Sugar<\/li>\n<li>Cinnamon<\/li>\n<li>Ground Allspice<\/li>\n<li>Ground Clove<\/li>\n<\/ul>\n<p>Peel and cut apples into chunks. \u00a0Place in a medium sized sauce pan and add cider. \u00a0You want the cider to almost cover the apples. \u00a0Not completely but close. \u00a0Add in cinnamon, allspice, and ground clove along with the brown sugar. \u00a0For the spice amounts, go with personal preference.<\/p>\n<p>Bring mixture up to a boil and reduce to a simmer. \u00a0Simmer until the apples become cooked through and very soft. \u00a0Add in 1\/4C bourbon, slowly. \u00a0You don&#8217;t want a flare up. \u00a0You can remove the pan from the heat to do this. \u00a0Stir and let simmer again for about 3 minutes.<\/p>\n<p>Remove from heat and place mixture in a blender. \u00a0Add in the remaining 1\/4C Bourbon and blend until the mixture is smooth and creamy.<\/p>\n<p>Serve warm or can be chilled. \u00a0Store in a glass container, will keep up to a week in the fridge.<\/p><\/blockquote>\n<p><a href=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/Bourbon_applesauce2.jpg\" data-rel=\"attachment-image-1\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-14625\" title=\"Bourbon Applesauce\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/Bourbon_applesauce2-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/Bourbon_applesauce2-300x200.jpg 300w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/Bourbon_applesauce2-449x300.jpg 449w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/Bourbon_applesauce2.jpg 700w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>This has easily turned into my favorite applesauce so far. \u00a0I decided to blend it because I wanted a really smooth and creamy applesauce. \u00a0Nothing chunky.<\/p>\n<p>We like lots of spice, so I used probably around:<\/p>\n<ul>\n<li>1tsp of Cinnamon<\/li>\n<li>1\/2tsp Allspice<\/li>\n<li>1\/2tsp Ground Clove<\/li>\n<\/ul>\n<p>Clove is our favorite and really brings a holiday feel to dishes which is what I was going for with this applesauce. \u00a0Using the bourbon makes it a little bit more special.<\/p>\n<p>The deep color is from the cider and the spices. \u00a0Since the bourbon and the cider both bring sweetness to the recipe, this is why I only used 1TBSP of brown sugar. \u00a0There was enough sugar going on that this recipe really didn&#8217;t need any more.<\/p>\n<p>Definitely give this a try for the holiday season!<\/p>\n<p><em>Have fun guys, and remember, always play with your food! Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yesterday, I talked about how much bourbon I&#8217;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&#8217;t good to eat, kind of mealy, a little too soft, and the skin was wrinkled. I wasn&#8217;t about [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[34],"tags":[37,75],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-3NR","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/14623"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=14623"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/14623\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=14623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=14623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=14623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}