Spicy Apple Cider Caramel!

The changing colors, the cooler temperatures, the cloudy skies, and the many characteristic products are all the things I love about autumn. As the nights get chilly, it is so comforting to sip on a warm drink while tucked in bed and watching nice show on TV.

The other day I made a mulled apple cider to enjoy on my Friday night, and so I did! Inspired by the drink, I decided to try out a recipe for an apple cider caramel I saw a while back on Pinterest. This seemed all too fitting as I am a big fan of caramel. I have shared many caramel recipes before (links at the end) so it was time to add a new recipe to the bunch!

To make this caramel, you need few ingredients and a bit of patience!
First you need to make a kind of mulled apple cider that needs to be reduced and then you can proceed with the standard caramel making process.

For reduced spicy cider you need:

• 250 ml apple cider
• one stick of cinnamon, 
• 4 cloves
• 2 star anise
• 3 cardamom pods
• 4-6 allspice corns
• 4-6 juniper berries
• 1 tbsp brown sugar

Make sure to use a good quality cider. In Spain, the northern region of Asturias produces some of the country's finest ciders, and I always use a cider from that region for my recipes.

Combine all ingredients in a sauce pan, and let them simmer on a gentle heat for about 30 minutes. The liquid has to reduce and become darker in color. Needless to say that at this point your house will smell amazing!

For the caramel, you need:

• 60 ml of the reduced apple cider
• 150 g sugar
• 60 g cold butter cut into cubes
• pinch of salt
• 250 ml cream (35%)

Put the sugar in a saucepan and melt over a gentle heat. Once the sugar is golden brown add the mulled apple cider and let it simmer for few seconds. Always be careful when adding liquid to a hot caramel as it will splatter. Add the cold butter and let it melt. Add the salt and finally the cream.
Let the sauce cook for a few minutes until it thickens.

Lift the saucepan off the stove and allow the caramel sauce to cool down.

Pour the sauce in a clean jar and refrigerate if you will not use it within the day of its making.

This caramel sauce can be used in so many ways. It will go well with pancakes, crepes, sponge cakes, cheesecakes, as a sweet dipping sauce, and so much more.

This caramel sauce is just divine: sweet, spicy and with just the right amount of acidity from the cider. Do give it a try, you won´t be sorry!

For other caramel recipes click here, here, here, here, here and here

An Autumnal Treat: Apple Butter.

Apples are incredibly useful fruits and I always make sure to have some in my kitchen. Apples come in many different colors, textures and sweetness to please even the pickiest of eaters. You know how some fruits are just meant to be consumed fresh? Luckily apples are wonderful as fresh and get even better when cooked or baked. Apples go so well in way too many sweet recipes and what's more, they make wonderful ingredients in several savory dishes.

Nowadays we can have apples all throughout the year, however, the best apples are had during autumn. During this time of apple-plenty, one thinks of ways to capture the essence of apples while they are at their best. Apple jams and preserves is one way but another and perhaps lesser known way is apple butter. Spicy with a silky soft butter like texture, this preparation is a wonderful addition to many sweet and savory goods.

During old times, apple butter was seen as a way to make use of excess apples and since then many recipes have been developed. I opted for a simpler and quicker recipe that delivers the flavor and texture expected from apple butter.

Next time you have lots of apples, make some "butter" for yourself and for others, as it makes a great gift: autumn in a jar!!

To make the apple butter you need:

• 1 kilo of  peeled, cored and cut into chunks apples (I used different types of apples like granny smith, russet, red delicious, royal gala and fuji as this will provide a mix of sweet and tart flavors)
• 40 g dark brown sugar, 40 g white sugar (you can adjust the amount to your liking)
• mix of spices, 1/4 tsp of ground cloves, ground ginger, ground cardamom, ground all spice, ground star anise, ground nutmeg, orange zest and 1 tsp of cinnamon
• pinch of salt
• squeeze of lemon

In a pot, mix the apples, sugar, salt and the lemon, add a tbsp of water and cook on a gentle heat until soft. Process the apples into a purée. I used a hand blender and it took me just a few minutes.

Add the spices and cook again until you get the desired thickness. The cooking time will depend on the kind of apples you use, mine took about an hour before adding the spices, and after that they needed about 10 to 15 minutes.

Now you´re ready to fill the apple butter into your sterilized jars. Once cold leave in the fridge.

The uses of this butter are unlimited. Put some in a melted cheese sandwich or with chicken, on a pizza instead of the tomato sauce with arugula and Parmesan and many more. But for me this apple butter really shines in baked goods and I invite you to make it and experiment with its uses. I'm pretty sure you will not be disappointed.