A versatile sauce, simple but tasty, made from juicy apples stewed in salted caramel and finished with the right amount of butter.
Who doesn't like salted caramel sauce? Yes, we all do! But what if it has been prepared with apples and balanced between sweet and salty so it can be served with almost anything!
In fact, I learned to make this apple sauce in France, we served it with pan seared scallops, a simple combination but so delicious.
The sauce just needs six ingredients that should be easily available in your pantry:
Apples I used granny smith apples as I like their sourness, it makes the sauce sweet and tangy. You can use Gala apples, red delicious or pink lady too.
Sugar to make the caramel, caster sugar works best.
Rosemary for an additional flavour, can be replaced with thyme or sage.
White Wine to deglaze the caramel, any dry white wine will do. You can replace the white wine with 1-2 tablespoon of apple cider vinegar or any other vinegar of your choice if you like.
Butter to finish the caramel and make it extra smooth and tasty.
Salt a pinch of sea salt to enhance the taste.
APPLE SAUCE RECIPE
To make the apple sauce, start with the caramel first.
I usually prepare the apples and cook them straight away but if you want to prepare them ahead of time, have a bowl with lemon water ready to avoid them from turning brown.
The apples are peeled, core removed and cut into chunky slices.
There are two ways of making caramel, either you add the sugar in a heavy bottom pot and let it melt to a caramel or add the sugar, cover with water and slowly simmer until the sugar starts browning.
When the sugar has turned into a caramel, add the apples. Be careful as the caramel could splatter on your hands.
stewing the apples
Cook the apples for a few minutes and then add the rosemary and white wine.
In order to have a smooth sauce, the apples have to be fully cooked. Stew slowly for about 10 minutes and then add the butter and salt.
mixing the sauce
Place the stewed apples in a mixer and blend to a smooth puree. Mix the apple caramel while still hot or at least warm, it's so much easier to blend.
With the salted apple caramel sauce you are looking at a lemon curd like consistency, smooth and creamy with a rich and almost savoury taste.
Homemade apple sauce stored correctly i.e. in an airtight container keeps refrigerated for up to a week. After that it will start to loose it's flavour and freshness.
yes you can, apple sauce can be frozen for up to 3 months in a sealed container.
WHAT TO SERVE IT WITH?
Apple sauce makes a good condiment for hearty meat dishes but it can be served with vegetarian dishes and desserts too.
Here are some suggestions:
- with roasted duck breast and brussels sprout slaw
- as a sauce for this slow roasted lamb shoulder
- delicious with this red cabbage pie
- with a slice of this French apple tart
- as a condiment for a cheese plate, especially blue cheese or cheddar
other great sauces
It always comes handy, to have a few sauces in your repertoire, with our easy step by step recipes they will be a breeze to make! Like this:
-smoked chipotle aioli, can be made in minutes
-white wine butter sauce, a fail-proof beurre blanc that can be reheated
-chicken gravy, a one pan sauce that goes well with not only chicken
-crispy chili and garlic sauce, lots of flavours withy the right amount of heat
To enjoy a truly amazing sauce, sometimes making your own homemade sauce is the best decision you can make! And this recipe for Salted Caramel Apple Sauce is definitely a keeper!
Now if you'll excuse me, I am off to make another batch of this caramel goodness😉
Salted Apple Caramel Sauce
- medium size pot
- 4 apples granny smith or gala
- 50 gram caster sugar
- 50 gram unsalted butter
- 4 tablespoon white wine
- 1 pinch sea salt
- 1 Sprig Rosemary
- Place the sugar in a medium size pot and add enough water to cover the sugar completely.
- Bring the sugar water to a boil on high heat and reduce to low, letting the sugar slowly simmer.
- Meanwhile peel the apples and remove the core. Cut the apples in chunky slices and keep ready in a bowl close to the stove.
- Once the sugar starts caramelising, swirl the pot so the caramel cooks evenly. Wait for the moment the caramel has taken on a dark brown colour and add the apples, being careful not to burn yourself.
- Stew the apples for 1-2 minutes and add the rosemary and white wine.
- Simmer for 10 minutes or until the apples have fully cooked.
- Add the butter and seas salt and stir well.
- Take out the rosemary before transferring the stewed apples in a mixer and blend into a smooth puree. Mix the apple caramel in the blender while still hot or at least warm, it mixes much easier.
- With the salted apple caramel sauce, you are looking at a lemon curd like consistency - smooth and creamy with a rich and almost savoury taste.