Like many great recipes from my experiences cooking in restaurants, I’ve kept this one close, tweaking it slightly and scaling it down for home use.
Best eaten warm or at room temperature, this applesauce is equally at home with potato pancakes, a scoop of ice cream, or a juicy piece of pork— especially with crackling.
Get tons of inspiration in Sweet Paul Magazine:
Makes about 3 pints
3 lbs apples (a mix of varieties works best for great flavor)
11⁄2 tablespoons canola oil
2 sticks cinnamon
1 teaspoon salt
1 tablespoon honey
1 tablespoon maple syrup juice of 1 lemon
1⁄2 teaspoon grated nutmeg
11⁄2 oz bourbon
- Peel, core, and cut apples into chunks.
- In a large pot, bloom the cinnamon in oil. Then add the apples and salt.
- Cover the pan and cook apples over medium heat until there is about 2” of liquid in the bottom of the pot.
- Remove the cover and continue to cook over low heat.
- When the apples are tender, add honey, maple syrup, lemon juice, and nutmeg.
- Remove from heat and stir in bourbon. Serve warm, or pack into canning jars and process for 15 minutes.
Reserve the peels to make Apple Pie Sugar, as seen in Sweet Paul, Fall 2012!
Made it? Tell us about it–