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Here's a great alternative to applesauce from the jar. It looks different from any other apple sauce you've ever tasted, and, my oh my, it tastes different, too. Rich, buttery and mellow. Depending on which type of booze you choose and how long you cook it, you can vary the flavor a lot. Use Amaretto or Frangelico for a nutty sweetness, or Grand Marnier for a slight citrus character. Use Bourbon or dark rum for a more austere, oaky, vanilla character. Fruits take to booze as eagerly as a frat boy on his 21st birthday. Click here to see my recipe for Drunken Cranberries.
1/2 tablespoon cinnamon
1 teaspoon of table sugar
1/4 teaspoon table salt
4 nice crunchy apples
2 tablespoons salted butter
4 tablespoons Amaretto, Frangelico, Grand Marnier, Bourbon, or dark rum
About the apples. I recommend Braeburn, Fuji, Gala, or Granny Smith because they are firm, juicy, and crunchy, and they are also available throughout much the year.
About the booze. You can skip it if you must, but I wouldn't. Keep in mind that the bourbon and rum versions will not be quite as sweet, but that's ok. If you need the sugar, add 1/4 teaspoon more.
1) In a small bowl, mix the cinnamon, sugar, and salt.
2) Peel the apples, cut them into quarters and remove the stem, core, and seeds. Cut each quarter into three slices. If you are slow moving or if you are making a large batch, keep them from browning by tossing them in a bowl of cold water.
3) In a nonstick frying pan, melt the butter over a medium heat. Add the apple slices and stir or toss to coat them with the butter.
3) Turn the heat to medium high. Let them sit still for a few minutes until they start to brown on one side. Sprinkle the cinnamon-sugar mix in and mix thoroughly. Stir and toss them so they brown on both side, but don't let them burn. Don't worry if all sides aren't evenly browned.
4) When the second side starts to brown, add the booze and stir. Cook for about 3 minutes until all the visible liquid has evaporated. Taste, and if you wish, add more sugar. Serve warm.
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