Whiskey-Braised Apple Sauce

Source: The Essence of Emeril

1 tablespoon unsalted butter
1 1/2 tablespoons chopped fresh ginger (about a 2-inch piece)
6 Granny Smith apples, peeled, cored and coarsely chopped
1 cup dark brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup bourbon
Optional: 1/4 pound of butter

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.