Spicy Caramel Apple Sauce

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on Oct 18, 2012 in Baked Goods
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, Desserts
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(Use this recipe with the Pumpkin Bread Pudding recipe

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!)

This recipe is one you will want to taste test a bit.  Some people do not prefer much spice so use the smaller amount.  However, depending on the age of your spices (the older then less potent) and your preferred spice “meter” you may want to increase the amount to the greater measurement listed.

Again, this is part of adapted Bobby Flay recipe

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giving non-dairy options and real food (over processed) whenever possible/necessary.  However, you can visit the original recipe for reference if you’d like.

In addition to the Pumpkin Bread Pudding you can put this sauce over ice cream, pumpkin bundt cake and more. Get creative and enjoy!

  • 1 cup coconut milk (not light) or heavy cream
  • 1/2 cup apple juice
  • 1 star anise
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  • 1-inch piece fresh ginger
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    , peeled and chopped
  • 4 to 6 whole cloves
  • 2 cinnamon sticks
  • 1/8 – 1/4 teaspoon ground nutmeg
  • 1 1/2 cups raw sugar
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  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
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  • 1- 2 tablespoon apple schnapps
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Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks

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, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep
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for at least 20 minutes. Strain the mixture into a clean, small saucepan
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and place back over low heat while you make the caramel.

 Combine the raw sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes. Slowly 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.

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