Boozy Apple Sauce

Boozy Apple Sauce

An adult version of your favorite childhood treat.


  • 3 lbs North Bay Produce apples (use what you have or try a combination of McIntosh, Golden Delicious and Fuji)
  • 1 ½ TBLS vegetable oil
  • 2 sticks cinnamon
  • 2 tsp salt
  • 2 TBLS honey
  • 2 TBLE maple syrup
  • Juice of one lemon
  • ½ tsp grated nutmeg
  • ½ tsp ground clove
  • 2 oz. (or to taste) your favorite bourbon (Woodford is a nice option for cooking)


Step 1. 

Peel, core and cut apples into chunks. Place in large bowl and set aside. 

Step 2. 

In a large stockpot or Dutch oven over medium heat, add cinnamon sticks and bloom in warm oil for a minute.

Step 3. 

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.

Step 4. 

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.

Step 5. 

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.

Sharon's Hint

This is a great gift idea with a hearty cheese and bread.