Sage Bourbon Applesauce
This is a sauce inspired by my love of a drink that I encountered on my travels. It combines warmed dark rum, melted butter and a little honey. While the drink is perfect on a winter's day, I realized that it would, with a few changes, make a delicious sauce for all meats, particularly, pork and beef. Give it a try.
Sage Bourbon Applesauce Recipe
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(Serves About 4-6)
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Ingredients​
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2 Shallots (Minced)
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2 Cloves Garlic (Minced)
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4 Sage Leaves (Julienned)
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4 Granny Smith Apples (Peeled, Cored and Cut into Small Dice)
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4 Honey Crips Apples (Peeled, Cored and Cut into Large Dice) (You can substitute this for any other apples you like.)
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1 Lemon (Juice and Zest)
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¼ Cup Bourbon (I also make this with Applejack Brandy. If you don’t want to use alcohol, substitute orange juice.)
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¼ Stick Butter
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Salt & Pepper to taste
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Instructions
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Melt the butter in a small sauce pan.
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Add the shallots and garlic, and cook for two to three minutes.
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Add the Granny smith apples, the lemon juice and the bourbon, and cover the pan.
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Cook until the apples reduce to a mush.
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Add the larger chunks of apples and cook gently. You don’t want them to breakdown completely so your sauce still has some texture.
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Season with salt and pepper, and add the chopped sage just before serving.