This applesauce is better than any one you will be buying at the store for two reasons: 1) you’re making it yourself; and 2) it contains bourbon. This is a delicious go-to for those snowy days by the fire that you can heat up and eat. When cooking, your home will smell with the wonderful aromas of the apple’s natural sweetness, the cinnamon, and the woodsy bourbon. It can be made for the younger crowd as well. All you have to do is replace the bourbon with apple cider. It’s also a great lunchtime snack companion for work!
Prep Time: 10 minutes
Cook Time: 35-45 Minutes
Ingredients
4 large apples, peeled, cored, and cut into chunks (I used Jonagold and Macintosh)
2 tablespoons of butter
¼ cup brown sugar
1/3 cup bourbon
A pinch of sea salt
½ teaspoon of cinnamon
½ cup of water
Instructions
- In a large pot, melt the butter over a medium high heat. Let the butter cook until it starts to lightly brown.
- Once the butter has begun to brown, add the brown sugar and stir it, combining it with the butter
- Lower the heat to medium and cook the sugar until it begins to melt and bubble
- Add the apples, bourbon, cinnamon, and salt
- Cook the apples over a low heat until they soften and can be mushed, about 30 minutes. Using the back of a wooden spoon, smash the apple chunks to desired consistency. As the juices are evaporating, add the water and mix. Add additional sugar, cinnamon, or bourbon if preferred
- Once the apples have reduced to sauce-like consistency, shut the heat off and let cool. If you prefer a smoother texture rather than chunky, once it has cooled, you can use an immersion blender or regular blender to puree
- Serve and enjoy! You can also refrigerate for up to a week and enjoy later
Cooking Therapy 
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