Sandra This silky, aromatic Alton Brown Apple Sauce is made with a specific blend of apples, unfiltered cider, and a splash of cognac, and is ready in just 15 minutes. The hero moment happens when you lift the lid, releasing a cloud of cinnamon-spiced steam before mashing the tender fruit into a glossy purée. I love how this method transforms humble ingredients into a luxurious side dish without hours of simmering.
What I Learned Making This
I used to believe that good applesauce required hours of slow simmering on the stove to break down the fruit, but Alton Brown taught me that the microwave is actually a superior steamer. By sealing the apples in a container with liquid, you create a pressurized steam chamber that cooks the fruit through in exactly ten minutes while preserving its bright, fresh flavor.
Another surprise was the addition of cognac and butter, two ingredients I never thought to add to a fruit puree. The alcohol in the cognac cooks off to leave a deep, savory complexity that balances the sugar, while the butter emulsifies into the hot liquid, giving the sauce a rich mouthfeel that feels restaurant-quality.
Alton Brown Apple Sauce Ingredients
- Apples: You need 3 Golden Delicious and 3 Fuji apples. This specific mix of tart and sweet varieties provides the best balanced flavor and texture.
- Apple Juice: 1 cup of unfiltered apple juice or apple cider (not hard cider) creates the steaming liquid.
- Cognac: 2 tablespoons of cognac or brandy adds depth. You can substitute bourbon if you prefer a different profile.
- Butter: 2 tablespoons of unsalted butter makes the final sauce glossy and rich.
- Honey: 3 tablespoons of honey adds floral sweetness that white sugar lacks.
- Cinnamon: 1/2 teaspoon of ground cinnamon for that classic warmth.
How To Make Alton Brown Apple Sauce
- Prep the Apples: Peel, core, and quarter all the apples. You want chunks that are roughly the same size so they cook evenly.
- Combine Ingredients: In a large, microwave-safe container with a tight-fitting lid, combine the apple quarters, apple juice, cognac, butter, honey, and cinnamon. Shake or stir to coat the apples.
- Steam: Place the lid on the container but leave one corner slightly open to vent steam. Microwave on high for 10 minutes. The apples should be very tender when pierced with a fork.
- Mash and Serve: Using a potato masher or immersion blender, mash the hot mixture to your desired consistency. I prefer leaving a few chunks for texture. Serve hot or chill for later.
Recipe Tips
- Vent the Lid: This is critical. If you seal the lid completely, pressure will build up and could cause the container to pop open or explode. Leave a small corner unsealed.
- Texture Control: For a rustic sauce, use a potato masher. If you want it completely smooth like the jarred stuff, an immersion blender works best directly in the container.
- Apple Selection: If you can’t find Golden Delicious, try Gala or Honeycrisp, but avoid Red Delicious as they turn mealy when cooked.
What To Serve With Apple Sauce
This rich sauce is the perfect partner for savory pork dishes, especially roasted pork chops or a glazed ham, as the acidity cuts through the fat. It also works beautifully as a topping for potato latkes or simply stirred into morning oatmeal for a decadent breakfast upgrade.
How To Store
Store the applesauce in an airtight container in the refrigerator for up to one week. It also freezes exceptionally well; just let it cool completely before transferring to freezer-safe bags, where it will keep for up to 3 months.
FAQs
Can I make this on the stovetop?
Yes. Combine all ingredients in a pot, cover, and simmer over low heat for 20-30 minutes until the apples are tender, then mash.
Do I have to use alcohol?
The alcohol cooks out and leaves flavor, but if you strictly avoid it, you can simply omit the cognac or replace it with a teaspoon of vanilla extract.
Why unfiltered apple juice?
Unfiltered juice (often labeled as cider) contains more pectin and apple solids, which results in a thicker, more flavorful sauce than clear apple juice.
Nutrition
- Calories: 210
- Total Fat: 4g
- Saturated Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 5mg
- Total Carbohydrate: 45g
- Protein: 1g
Try More Recipes:
- Alton Brown Alfredo Sauce Recipe
- Alton Brown Cranberry Sauce Recipe
- Alton Brown Ants In Trees Recipe
