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Applesauce with Bourbon, Sour Cherries, and Hazelnuts
Chunky applesauce gets a grown-up twist with bourbon-soaked cherries, butter, and toasted hazelnuts—rich, tangy, and warmly spiked with flavor.
Ingredients:
- ¼ cup dried sour cherries
- ¼ cup plus 1 tbsp bourbon
- 4 apples ((about 1½ pounds), peeled, cored, and diced)
- ¼ cup Water
- 1 tbsp butter
- 3 tbsp chopped hazelnuts (toasted)
Cuisine(s):
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Instructions:
- In a small bowl, cover the cherries with the bourbon and set aside to plump while you prepare the rest of the dish.
- Place the diced apples and water in a medium saucepan over medium-low heat. Cover and cook until the apples are tender enough to smash with the back of a spoon, 15 to 20 minutes.
- Add the butter. Using a wooden spoon or heavy whisk, beat just enough to smash the apples into a thick, chunky sauce. Stir in the cherries and bourbon and continue cooking until the raw alcohol smell of the bourbon has burned off, about 5 minutes. Stir in the hazelnuts and serve.
More about Applesauce with Bourbon, Sour Cherries, and Hazelnuts
This is not your childhood applesauce, but a decidedly adult and—delectable—version combining the tangy, nutty, and Bourbonish. An unexpected combination that works beautifully from Russ Parsons, food writer and former celebrated columnist at the Los Angeles Times.
Posted:
October 7, 2015
Updated:
November 10, 2025
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