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.

BAKED APPLES WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Core the apples. Using a paring knife, score a ring around the midriff of each apple, just cutting through the skin to prevent the apples from bursting during baking. Stuff the apples with the figs and almonds. Set on a baking sheet, and bake until puffed up and soft all the way through, about 30 minutes.
• Meanwhile, put the sugar in a saucepan with a spoonful of water, and boil to a golden caramel, about 5 minutes, depending on how much water you've added. Do not stir the sugar with a spoon, gently swirl the saucepan over the heat until the desired color. You want a nice rich caramel color, but don't let it get too dark.
• Serve the baked apples warm from the oven with the sauce poured over and with a generous slump of cinnamon whipped cream or creme fraiche on the side.

CARAMELIZED APPLES AND ONIONS

Steps:

• Heat half the olive oil in a large nonstick skillet over medium-high heat and add the apples and then one stem of thyme and one bay leaf. Cook, stirring occasionally, until the apples are golden brown but not mushy, 5 to 10 minutes. Remove from heat and throw away the thyme and bay leaf.
• In another skillet over medium-high heat, add the remaining olive oil, the butter and the onions, then the remaining thyme and bay leaf. Season with salt and pepper. Reduce heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes. Remove from heat and throw away the thyme and bay leaf.
• To serve, warm the apples and onions over medium-high heat and spoon them around the pork chops on a warmed platter.

CARAMEL SAUCE (FOR DIPPING APPLES)

Steps:

• Combine sugar, sweetened condensed milk, and corn syrup and cook until sugar is thoroughly dissolved and cooked. Add water and cook until bubbly. Add butter and vanilla and cook 5 more minutes. Be careful not to burn the sugar.

SPICY CARAMEL APPLE SAUCE

Steps:

• 1. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.
• 2. Combine the sugar, 1/2 cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

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.

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.)