Whiskey-Braised Apple Sauce

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Pork chops and Apple sauce.....see! I love that line in the old Brady Bunch episode. I also loved this recipe. Simple, vibrant with flavor and a great side to the stuffed pork chops I made. This one stays in the rolodex of recipes, I will be making this with a couple of dishes for the up coming Holidays. If you didn't add the butter at the end, then you broke your promise to your taste buds. The bourbon was perfect, especially if you like what it does to fruits, it didn't take away the flavor of the granny smiths.

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I made a double-batch of this using the last of the apples on my Red Delicious. Outstanding flavor following the recipe exactly and the house smells incredible. I'm emailing this to my sisters. They're gonna love it. I was not a huge fan of apple sauce but this version is pure heaven.

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I was excited to make this with a pork tenderloin after reading the previous reviews. I followed the recipie to a T and It was wayyyyy to sweet and the bourbon was really strong. I should have cut the bourbon in half. I wont be making this again.

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That is the best applesauce that I have ever tasted. The guy below was right. It's addictive. Fab. for Thanksgiving.

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I modified this receipe by using Amaretto as that is what I had...WOW! Instead of popping it in the blender, I left it in chunks and used it as a filling for miniature apple pies. I put pie crusts in a muffin pan and spooned the filling in and then covered with more pie crust. It was a little messy but the taste was fantastic!!! Topped with homemade whipped cream, it was wonderful sweet treat.

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Well, I tryed this recipe because the ingredients appealed to me , however I wanted to make sure it did not get overwelmed by the Bourban flavor after reading one review. So I decided to cut the bourban in half, using only 1/2 cup instead of a full cup. Actually I wanted drinks that night and did not want to use that much since I doubled the recipe. HEHE! I also used all red delicious apples which are sweet already so I cut the sugar in half as well and figured I could add more if needed. It turned out perfect! Not too sweet, no strong taste of the alcohol at all. I believe the bourban really makes this recipe though, because after cooling it , it has a creaminess and richness to it that makes you feel like you have added extra butter but I did'nt. Just the 2 TBLS to saute the ginger. Also , I used crystalized {or candied} ginger instead since I had some. Chopped it fine and sauted and it seemed to get hard, but after adding it to the apples to cook for the 45 minutes it softend and blended so nicely with the cinnamon flavor. These flavors are soo good together I think Emeril should do a PIE with these flavors! Now that would really be BAM!!!!

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WOW!! This stuff is more addictive than crack cocaine!

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This was pretty tasty, but I felt it was a bit too much liquor. The whiskey added a great flavor, but just a little too much if you ask me.

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I don't think I've ever had an applesauce that comes close to this one; it pegs the delicious meter.

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This is the best applesauce I have ever had.