Savory Apple-Whiskey Sauce

FYI: I’m already in St. Patrick’s Day preparation mode (when am I not?). The whiskey is out.

This apple whiskey sauce is super simple, and can be used to dress up any kind of meat. The cookbook I used to adapt the recipe from calls for Irish bacon. And then cooking the sauce in the bacon fat….you meat lovers can try that. I already had some chicken cooked up, so I used that instead.

Peel, core, and dice some apples.

I had to get an additional apple, because SOMEONE who was SUPPOSED to be helping decided to swipe one instead.

For some reason (having to do with uber-cuteness) I couldn’t stay mad at him…

Saute those apples until they are golden brown. Add some stock and cream-and whiskey of course. And it gets all delicious. Mildly sweet, whiskey soaked delicious.

Savory Apple-Whiskey Sauce

Adapted from The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland

3 apples (I used granny smith)

1 tablespoon butter

1/4 cup liquid-taken from whatever meat you are cooking, chicken stock is great, even water works fine

2 tablespoons of Irish whiskey

3 tablespoons of heavy cream

1/2 teaspoon oregano

Peel, core, and slice up your apples. Melt butter in a saucepan over medium heat and cook the apples about 5 minutes, until they become golden. Add the 1/4 cup of liquid, the whiskey, cream, and oregano. Bring to a boil and stir the mixture continuously for 3-5 minutes, until the sauce begins to thicken. Salt and pepper to taste, and pour over the meat of your choice.