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

image

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!

Visit the Honest Cooking Cookbook Shop
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spiced Whiskey and Apple Caramel Sauce: Gluten-Free


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Rita Anastasiou

Description

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.


Ingredients

Scale
  • 5 peeled-diced Fiji apples
  • 3 tablespoons lemon juice
  • 1 cup250 grams packed brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon fresh ginger (you can use powder as well)
  • 1/2 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.
  • Category: Condiment, Dessert, Sauce

 


What do YOU think? Leave a comment! (4) What do YOU think? Leave a comment! (4)
  1. 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

  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. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Previous Post

The Ultimate Layered Apple Cake

Next Post

Spinach Dal: Palakura Pappu with Methi Leaves

Visit the Honest Cooking Cookbook Shop