Bourbon Applesauce

This classic pairing with pork—with a smoky kick

Makes 6 cups. Velvety smooth, this classic pairing with pork adds a bright note—with a smoky kick.

Juice of 1 lemon
3 lb. firm tart apples (such as Golden Delicious or Mutsu)
⅓ cup smoky bourbon (such as Rowan’s Creek)
2 Tbsp. butter
3 Tbsp. honey

In a large bowl, add lemon juice to 2 qt. of water. Peel and core apples and cut into ½” cubes, dropping into lemon water as you go. Strain apples. In a heavy-bottomed nonreactive saucepan, combine apples with the rest of the ingredients. Cut a circle of parchment paper and press on the surface of the apples to prevent oxidation. Cook over low heat until soft, stirring often, about 45 minutes. Using a blender, purée until very smooth. Pass through fine strainer, if desired. Add honey to taste. Serve warm.
Do ahead: Up to 5 days ahead; cover and chill.



Submit your comment

Comments are moderated. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies.

Note: To serve its readers better, Chicago has migrated its comments to Disqus, a popular commenting platform. Please feel free to contact us with any feedback.