Spiced Whiskey and Apple Caramel Sauce: Gluten-Free

A gluten-free whiskey brings the smoky flavors of fall to a delicious caramel apple sauce. Sweet, smoky, tart and with a hint of orange to bring all the spices together. Try it with all of your favorite desserts or ice cream.
By Rina Anastasiou

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Recently I discovered that Johnnie Walker is gluten free and I got excited! Just to make it clear though,I am not alcoholic,nor like the whiskey in general! I just love it in sauces, sweet or savory. It gives that depth of flavor and that smokiness that I love in fall! So,I decided to make this caramel sauce… Is not your ordinary caramel sauce though! It is sweet,smokey,tart with a hint of orange and the perfect marriage of the spices! I fell in love with this sauce!

Spiced Whiskey and Apple Caramel Sauce: Gluten-Free
 
Gluten-free whiskey gives smoky flavors to caramel apple sauce perfect with pie or ice cream. Sweet-tart with a hint of orange to bring the spices together.
Author:
Recipe Type: Condiment, Dessert, Sauce
Ingredients
  • 5 peeled-diced Fiji apples
  • 3 tablespoons lemon juice
  • 1 cup250 grams packed brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon fresh ginger (you can use powder as well)
  • ½ cup/125 ml whiskey ( Johnnie Walker)
  • zest and juice from half orange
  • 2 tablespoons cornstarch
  • 1 tablespoon butter
  • 2 tablespoons heavy cream
Instructions
  1. Dice apples and toss with lemon juice in a medium-large bowl.
  2. In separate bowl combine brown sugar,cinnamon adenine pepper,nutmeg,ginger,orange zest and cornstarch. Set aside.
  3. Heat over medium-high heat a medium-large saucepan, add the butter and let it melt. Transfer the apples and let for 8 minutes.
  4. Some of the apples will break down,but you’ll still have some chunks
  5. Add the whiskey and orange juice. Let the alcohol evaporate for 2 minutes and add the dry ingredients. Whisk to combine and incorporate well.
  6. Add the heavy cream,carefully and stir constantly until the mixture thickens.
  7. Remove from the heat and let sit 5 minutes before transferring to your jars.

 

Rita Anastasiou

A Greek foodie and dessert-aholic, Rita lives in the crazy rhythms of Las Vegas with her daughter and husband. A graduate of the Academy of Tourism and Culinary Arts of Greece, she has worked as a cook for five years, but she hasn’t stop there. At her blog, Gluten Free Home Bakery, she shares gluten free recipes from Greece and beyond.

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4 Comments
  1. Home cooking.com

    Hi, I was wondering how long this sauce would last, unopened, in the jar. I was thinking of making up a few jars for presents in the next few weeks, but don’t want to make it too ahead of time in case it spoils quickly. Thanks so much. Can’t wait to try it!

  2. Hi Pina!
    I am happy you’re thinking of making it,it’s very tasty!
    You can make it and store it in the fridge up to three weeks. Don’t forget to pasteurize the jars before you put the sauce in it!
    Let me know how did you like it :)

  3. Hi, well I just finished my batch and is it yummy, or what?!
    It made 3 x 500gr jars and, although I’m not a whiskey fan, it’s just so tasty. These apples keep their shape well so it isn’t a mass of mush.
    I’ll give away 2, but no. 3 is a keeper! Thank you for the recipe. xx

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