Instructions: Believe me, this applesauce is a long way from that stuff your mom made. This is the grown-up kind, and, boy, does it ever go well with the pork chops. This is also excellent served with turkey, and the recipe can be easily doubled to feed a crowd.

Makes 2 cups

8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, plus 1 tablespoon 1 1/2 tablespoons finely chopped fresh ginger (from about a 2 inch piece)

6 Granny Smith apples (about 3 pounds), peeled, cored, and coarsely chopped 1 cup bourbon
1 cup packed dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt

1. Melt 1 tablespoon of the butter in a medium, heavy saucepan over medium-high heat. Add the ginger and cook, stirring, for 1 minute. Add the apples, bourbon, brown sugar, cinnamon, and salt. Simmer, uncovered, over medium-low heat until the apples are very tender, about 45 minutes.

2. Puree the mixture in a blender or food processor. Return the puree to the saucepan and place over medium heat. Whisk in the remaining butter, 1 tablespoon at a time. Serve immediately, or cover and keep warm until ready to serve.

Editors note: This made 3 cups when tested. Also, cook puree over low heat so it doesnt scorch. If you make this ahead and refrigerate it overnight, it will thicken up. Gently reheat until warm. This applesauce is part of the recipe for Andouille-Stuffed Double-Cut Pork Chops With Whiskey-Braised Applesauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.