10medium to large applespeeled and cored (should yield around 1 pound of flesh)
4Tablespoonsbutter
1/2cupbrown sugar
1/4cupbourbon
pinchsea salt
1Tablespoonvanilla extract
Instructions
Wash, peel, and core the apples. The apples can be left in quarters. They will break down as they cook, making chopping unnecessary.
Place the butter in a large pot over medium-high heat. Allow the butter to melt. After the butter melts, you will notice that the milk solids will begin to separate. Continue to cook, stirring occasionally to allow those solids to brown slightly. You will notice a slight change in color and aroma. Brown butter has a slightly nutty aroma which will signal that the solids have caramelized and that the brown butter has finished cooking.
Add the brown sugar, stirring to combine with the brown butter. Reduce the heat to medium and cook the sugar until it begins to bubble slightly. Add the apples, bourbon, and pinch of salt to the pot and stir to coat.
Reduce the heat to low and continue to cook until the apples begin to fall apart, approximately 20-35 minutes depending on the variety. You can speed up this process by crushing the cooked apples with the back of a wooden spoon or by using a potato masher. Taste for seasoning, adding additional sugar if necessary.
Remove the pot from the heat. Add the vanilla extract and stir to combine. I prefer my applesauce to have a chunky texture, but you can puree the sauce using an immersion blender if you prefer a smoother texture.
Notes
The amount of sugar needed in this recipe can be adjusted to match the tartness of the apples you are using. Simply add a bit of sugar during the final stages to adjust it to your liking.