Applesauce with Bourbon Nutmeg and Cinnamon

Applesauce with Bourbon Nutmeg and Cinnamon

Applesauce with Bourbon Nutmeg and Cinnamon

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.


  • Apples (6-8)

  • Lemon

  • Bourbon

  • Cinnamon

  • Nutmeg


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.

Dish and Photo by Adrian Rodriguez

Content Disclosure: HGC This post contains 100% human generated content that contains no AI input (derivative or otherwise).

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