This is a great gift idea with a hearty cheese and bread.
Peel, core and cut apples into chunks. Place in large bowl and set aside.
In a large stockpot or Dutch oven over medium heat, add cinnamon sticks and bloom in warm oil for a minute.
Add apples and salt. Stirring to combine. Cover the pan and let cook over medium heat until you have a couple inches of liquids at the bottom of the pot. Stir occasionally so apples do not burn and cinnamon get distributed evenly.
Take the cover off and cook uncovered until apples are tender. If you want smooth apple sauce you can use an immersion blender (remove cinnamon sticks) or keep it chunky by pressing the apples a few times with a potato masher. Some apples with break down more than others. Once you have a consistency you like, add honey, maple syrup, lemon juice, nutmeg, and cloves.
Remove cinnamon sticks. Add bourbon last, stirring and tasting to get the right potency for your liking. Pour into 3 pint jars. Serve warm, refrigerate up to two weeks or can using canning method for applesauce.