Sandy's Browned Butter Applesauce

Adapted from Chef Sanford D'Amato

Even the apple peels are put to use in this amazing, delicious applesauce! The apples are cooked in browned butter and a splash of bourbon is added to the peels which are simmered, pureed and then strained and added to the sauce. This applesauce is loaded with the rich flavors of cardamom, butter, vanilla extract and a touch of bourbon. If you are making it to serve to small children, you can eliminate the bourbon and simply add more apple cider.

Makes approximately 1 quart

My Note: Instead of mace, cardamom and cinnamon, I used Pensey's Baking Spice mix which contains all three ingredients

2 tablespoons salted butter

4 pounds Gala, or another tart apples (about 6 large), peeled (reserve peels), cored and cut in half, each half cut into 8 pieces

2 bay leaves

½ teaspoon ground mace

½ teaspoon ground cardamom

½ teaspoon ground cinnamon, cassia preferably

1 teaspoon kosher salt

½ teaspoon vanilla extract

2 teaspoons fresh lemon juice

Cider peel liquid:

1 tablespoon butter

Reserved apple peels

¼ cup bourbon

1 ½ cups unsweetened apple cider

Place a large heavy-bottomed pot over medium heat. When hot, add the butter, let it melt and turn golden brown. Immediately add the apples and stir. Add bay leaves, mace, cardamom, cassia cinnamon and salt. Cook, covered and stirring regularly, so that the apples evenly turn a light golden brown, about 15 minutes. Remove from heat.

To make the cider peel liquid, place a large sauté pan medium-high heat. Add the butter and, when hot, add the peels and sauté, stirring, for 4-6 minutes, until golden. Remove from heat and add bourbon and cider. Place back over the heat and bring to a boil for 1 minute. Puree this mixture in a blender, then strain through a medium strainer while pressing on the solids — this should yield 1¼ cups.

Add the cider peel liquid, vanilla and lemon juice to the cooked apples and cook for an additional 5 minutes, stirring, over low heat. Remove bay leaves and puree coarsely by pulsing in a food processor. Adjust seasoning with salt and refrigerate until needed.

Fresh applesauce will keep for about 10 days refrigerated or, up to a year in the freezer.