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Sage Bourbon Applesauce

This is a sauce inspired by my love of a drink that I encountered on my travels. It combines warmed dark rum, melted butter and a little honey. While the drink is perfect on a winter's day, I realized that it would, with a few changes, make a delicious sauce for all meats, particularly, pork and beef. Give it a try.

A bowl of Sage Bourbon Applesauce by Simon Majumdar

Sage Bourbon Applesauce Recipe

(Serves About 4-6)


  • 2 Shallots (Minced)

  • 2 Cloves Garlic (Minced)

  • 4 Sage Leaves (Julienned)

  • 4 Granny Smith Apples (Peeled, Cored and Cut into Small Dice)

  • 4 Honey Crips Apples (Peeled, Cored and Cut into Large Dice) (You can substitute this for any other apples you like.)

  • 1 Lemon (Juice and Zest)

  • ¼ Cup Bourbon (I also make this with Applejack Brandy. If you don’t want to use alcohol, substitute orange juice.)

  • ¼ Stick Butter

  • Salt & Pepper to taste


  1. Melt the butter in a small sauce pan.

  2. Add the shallots and garlic, and cook for two to three minutes.

  3. Add the Granny smith apples, the lemon juice and the bourbon, and cover the pan.

  4. Cook until the apples reduce to a mush.

  5. Add the larger chunks of apples and cook gently. You don’t want them to breakdown completely so your sauce still has some texture.

  6. Season with salt and pepper, and add the chopped sage just before serving.

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