Baked Vanilla-Bourbon Applesauce
SERVINGS: MAKES ABOUT 1 QUART
- 2 pounds Granny Smith apples (about 4 large)
- 1½ pounds Gala apples (about 4 medium)
- 8 ounces (2 sticks) unsalted butter
- 1 cup apple cider
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ vanilla bean, split lengthwise
- 1 tablespoon bourbon
- Preheat oven to 350°. Place apples on a rimmed baking sheet and bake until skins begin to peel away and flesh is tender, 45–60 minutes. When cool enough to handle, remove skins, then core and remove seeds. Pulse flesh in a food processor until coarsely puréed.
- Melt butter in a large pot over medium. Add apple purée, apple cider, cinnamon, and salt; scrape in vanilla seeds, reserving pod for another use. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until caramel colored and sauce holds the marks of a whisk, 15–20 minutes. Remove from heat and stir in bourbon.