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Applesauce with Cherries

Applesauce with Bourbon, Sour Cherries, and Hazelnuts

0 from 0 votes
Course Desserts
Cuisine American, Comfort Food, Gluten-free, Vegetarian
Servings 4


  • 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


  • 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.


— Russ Parsons, How to Pick a Peach
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