This is a super simple dish that can go with savory dishes and meats, or it can be tweaked to go with sweeter dishes and desserts.
It’s also good to mix a couple of varieties of apples to get a balance of sweet and tart flavors.
Start by peeling, coring, and cubing your apples. You can also drizzle a bit of lemon juice over the peeled and cubed apples to keep them from oxidizing as you prep the remaining apples.
When you’re apples are ready, add them to a sauce pot with a tablespoon or so of Bourbon, a dash of cinnamon, and a dash of nutmeg. Add a few tablespoons of water (you can add more water during the cooking process if needed), and bring everything slowly to a simmer, and cook it covered for 15-20 minutes.
When the apples are fully cooked, and mashable, remove them from the heat and coarsely mash them with a potato masher, or a fork. You could also purée them if you’d like a smoother sauce.
When the applesauce is the consistency that you’d like, serve it warm, or allow it to cool, then cover and refrigerate for later.