Sauteed Bourbon Apples with Cinnamon and Cranberries | Potluck Wednesday

I’m Susan, owner and proprietor of my little yellow farmhouse in the middle of suburban Chicago. I cook regularly for a large varieties of tastes, all in the same family. I started cooking over 25 years ago to bring the people I love together. You will probably see their names crop up from time to time, as well as neighbors, who all share our table. They are a constant source of ideas, inspiration and encouragement.

At Potluck Wednesday, you get a glance into our lives, to see what worked and what didn’t work at our dinner table. We test our recipes a minimum of three times to be sure our directions will work for you. If you ever have any questions, be sure to email me. I’m here to help you.

So, pull up a chair. Don’t be afraid to put your feet up. Welcome to the neighborhood. We’re so glad you are here.

Susan

Dessert, Holiday

Sauteed Bourbon Apples with Cinnamon and Cranberries

Sauteed Bourbon Apples with Cinnamon and Cranberries

Prep Time: 10 Minutes

Prep Time: 20 Minutes

Total time: 30 Minutes

Ingredients

Ingredients

2 T water
1 T butter
2 T Bourbon
2 apples, cored and diced. (I used one tart and one sweet - Granny Smith and Honeycrisp)
1 T brown sugar
1 T cranberries or currants (currants are delicious but sometimes hard to find. Cranberries work well, too.)
3/4 T Cinnamon
Juice from one half of a lemon

Instructions

1. Combine water, butter, and Bourbon. Simmer until butter melts.

2. Add apples, brown sugar and cranberries. Simmer until the liquid cooks down a little and becomes a syrup.

3. Add Cinnamon and simmer for another five minutes until combined.

4. Add lemon juice.

Print

Serve warm. Can be doubled or tripled easily for the holidays.

July 10, 2021

Fall