In a saucepan, melt butter and sauté ginger for 1 minute. Add apples, brown sugar, cinnamon, salt and bourbon. Simmer uncovered until apples are very tender, about 45 minutes.
Puree in a blender until “apple butter” consistency.
To kick it up a notch: whisk in 1/4 pound of butter after pureeing applesauce.
Yield: 6 to 8 servings