Brandied Applesauce

Gotta love those single serving sizes

Gotta love those single serving sizes

This is a twist on applesauce. It freezes just as well as the regular, and is an excellent addition to many pastries and pies. The sorghum can be changed to brown sugar, but it will not be quite the same.

Brandied Apple Sauce

  • 3 lbs apples cored, skinned and chopped into small dice
  • 1 cup brandy
  • 1 cup water
  • 1 cinnamon stick
  • 5 whole cloves
  • 3-5 tbsp sorghum
  • Dash salt

In a stock pot place apples, brandy, cinnamon stick, cloves and water. Cook over medium heat until thick and apples crush easily with fork. Mash apples and add salt and sorghum to taste. Cook until thick and bubbly, about 10 minutes.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Dessert, Dinner, Food, Recipes, Sides, vegetarian and tagged , , . Bookmark the permalink.

20 Responses to Brandied Applesauce

  1. ChgoJohn says:

    This sounds like a great idea but shouldn’t it come with a little umbrella or some garnish?

  2. This little sauce is asking for a little pork loin to hang out with it… Yum

  3. Eva Taylor says:

    This sounds like a serious apple sauce Greg, very sophisticated flavours jazzing up an old favourite. Years and years ago we were visiting friends in Switzerland and they kindly took us to Appenzell Switzerland where they make the famous Appenzeller Cheese. We had an absolutely amazing, local specialty, Appenzeller Mac and Cheese and with it they served apple sauce; we were hooked. This rendition of apple sauce would be perfect with Appenzeller Mac and Cheese.

  4. Stephanie says:

    How about using maple syrup instead of sorghum syrup?

  5. A dollop on a cheese plate, and I’m all set for dinner!

  6. Bill Peeler says:

    Looks delicious – and seems pretty versatile, for everything from a snack to a meat sauce. Yum!

  7. That is the best kind of twist on applesauce!

  8. spree says:

    oh! wow that sounds good!

  9. egg me on says:

    Oh! Can’t wait to see you what you do with this stuff! A dessert, perhaps?

  10. Oh yes! Why haven’t I done this yet?! I bet a dollop would be delicious on a grilled pork chop! 🙂

  11. nrhatch says:

    I was sure it was going to have candied ginger in it. I could almost taste it. 😀

  12. This. Is. Brilliant. I’m definitely putting this on my weekend to-do list.

  13. Purely.. Kay says:

    I am not a huge applesauce eater. In fact, I don’t eat it at all because it reminds me of baby food. But yours look scrumptious.

  14. Pingback: Apple(sauce) Turnovers | Rufus' Food and Spirits Guide

  15. Can’t really argue with boozy applesauce. Greg, when I try to pin your recipes, your button just takes me to a regular pinterest page and I can’t pin. Just wanted to let you know. – Shanna PS Happy New Year!

  16. Pingback: Orange-spiced Applesauce | Rufus' Food and Spirits Guide

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