Caramelized Applesauce Recipes

CARAMEL APPLESAUCE

Steps:

• In a large bowl, toss all the apples with lemon juice, and set aside.
• Melt butter in a large skillet set over medium-high heat. Sprinkle sugar over melted butter; cook until sugar begins to brown. Add apples; cook until they turn golden brown, about 8 minutes. Stir in cinnamon and salt; remove skillet from heat.
• Place apple mixture in the bowl of a food processor; process until smooth. Store in an airtight container, refrigerated, up to 3 days. Serve warm or at room temperature.

CARAMELIZED APPLESAUCE

Steps:

• Peel and core the apples and cut into them into half-inch chunks. Combine with the remaining ingredients, including pod of vanilla bean, and cook over high heat until the apples are tender and caramelized, 5 to 10 minutes. Cool; remove vanilla bean pod and use as directed.

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

CARAMALISED APPLE SAUCE

Steps:

• Start by placing the waste from the apples into a muslin bag/Sheet and tie with the string. Leave to one side. (This is for the pectin, This is not vital for a sauce but I do recommend) Put the jam jars in the deep pan filled with boiling water (and Lids) keep at a boil until needed.
• place the apple slices in a large bowl, pour over the water and lemon juice, mix together well.
• On a medium to high heat, dry caramelize the sugar. Do this slowly and carefully. place a small sprinkle in the heavy based pan and wait for it to liquidise then pour in another small amount and continue until all has been added. Stir slowly together with a whisk until it has all melted and creates a nice dark rum colour. At this point, whisk ready in your mixing hand and the wine in your other, pour small amounts of the wine whilst stirring at the same time. At this stage be careful as it will splutter and spit, keeps stirring and stand quite far back, wear full sleeves also. When all the wine has been mixed into the caramel mixture, add the apples and juice.
• Place in the muslin bag and thoroughly mix. (The muslin bag will be quite large in this pan, but stir around it! (I'm used to making larger batches, but this is my reduced recipe) Bring to the boil and boil stirring constantly for a few minutes, then reduce the heat to a constant simmer. (Smaller bubbles than the boil) the apples will quickly soften and the mixture will become thicker fairly quickly. Between 8 - 10 minutes. Just keep an eye on it and use your better judgement when you think it is ready. Remember to keep stirring. It is ready when there is little juice and the apples have soften and easily mashed. I like small chunks of apple so i give it a slight mash with a fork, but if you prefer larger chunks then leave as it is. Take off the heat and with wide tongs squeeze all the juice from the muslin bag and mix into the sauce.
• With a jar remover tool or strong tongs remove the jars from the boiling water and place a jam funnel over the top and spoon the mixture in. carefully place the lid on top and screw shut. (use a tea-towel or cloth) then pop back into the pan of boiling water, make sure the water is over the top of the jars and boil for a further ten minutes. Remove and place on cloths to cool over night.
• Enjoy with some pork Chops or on a cracker with mature cheese.

CARAMELIZED APPLES

Steps:

• Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm apples over medium heat.)

CARAMELIZED APPLESAUCE WITH PECANS AND GOLDEN RAISINS

Steps:

• Soak raisins in cognac (brandy or apple juice) in a small bowl.
• Peel and coarsely chop apples (yeild a generous 6 cups).
• Bring all ingredients (except 1 Tbs butter, raisins and pecans) to a boil in a large saucepan.
• Reduce heat to medium-low and simmer 3 minutes stirring occasionally.
• Cover and cook over medium-low heat 20-25 minutes or until apples are very soft, stirring occasionally.
• Increase heat to medium.
• Add remaining 1 Tbs butter.
• Cook uncovered 5-8 minutes or until apples are light brown and caramelized, stirring frequently.
• Stir in raisins and pecans, cook 1 minute.
• Serve warm or cool completely; cover and store in refrigerator.

CARAMELIZED APPLES

Steps:

• Melt the butter in a large skillet over medium heat.
• Add the apples to the pan and sprinkle with 1 tablespoon sugar.
• Sauté the apples, stirring frequently, for 6-8 minutes, until they just start to turn tender.
• Sprinkle the apples with the remaining sugar, cinnamon, and lemon zest.
• Toss the mixture gently and cook over medium heat for an additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.
• Transfer the apples from the skillet to a serving bowl with a slotted spoon.
• Turn the heat to high and add the apple cider to the skillet, scraping up any browned bits.
• Reduce the heat slightly and allow the cider and the pan juices to simmer for 1-3 minutes, until the sauce has reduced and thickened slightly.
• If you desire a thicker sauce, dissolve the cornstarch in a teaspoon of water, stir it into the sauce, and allow it to thicken for a moment.
• Pour the finished sauce over the warm apples and serve immediately.