Spicy Caramel Apple Sauce

sauce dessert thanksgiving apple fall kidney friendly vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher

Bobby Flay

Makes about 2 cups

Source

Ingredients

1 cup heavy cream

1/2 cup apple juice

1 star anise

1 (1-inch) piece fresh ginger, peeled and chopped

4 cloves

2 cinnamon sticks

1/8 teaspoon freshly grated nutmeg

1 1/2 cups sugar

1 tablespoon apple cider vinegar

1 tablespoon apple schnapps

Method

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.