Apple Sauce – Madagascar Bourbon Vanilla is one special apple sauce recipe! The Madagascar Bourbon Vanilla Paste makes it so flipping yummy! I really don’t know any other way to say it. Check here to find more recipes from the Direct to Consumer Ambassador Wednesday Wine and Dine show. All my friends have tasted this recipe and I have gotten fantastic feedback on how good they think it is. Do try it out yourself and I am sure you will love it too.
This is the Apple Sauce – Madagascar Bourbon Vanilla in a jar – it’s the real thing!
This recipe will yield about 6-pint jars and maybe a little more.
I want to share a few NOTES with you before you begin cooking.
- Add 1/2 a lime after the apple sauce is cooked.
- I use a whisk not a potato masher because I like to have my apple sauce a little chunky.</p>
- I use organic apples and spices these are just my preference so you can use whatever you like for this recipe.
- I like the Madagascar Bourbon Vanilla paste better, the reason is the flavor is more intense but both work.
- Apples cook a little differently each time I make this apple sauce so just remember towards the end watch them closely and mash to break up the apple chunks to your desired size and texture.
Apple Sauce – Madagascar Bourbon Vanilla
- 1 tbsp – Madagascar Bourbon Vanilla extract or paste
- 2 cups – of Organic Honey
- 2 cups – Water
- 1/2 tsp – Ground Nutmeg, Allspice, Clove
- 1 tsp – Cinnamon
- The juice of a 1/2 lime
- 4 Envy or Pink Lady Apples – or your favorite apples
- 6 Honey Crisp Apples – or your favorite apples
Core, peel, slice, and cut apples. Cut apple slices into about 3 pieces each – this shortens the cooking time. Put your burner on medium-high heat and put the Apples in the pot and add the water. Add the Madagascar Bourbon Vanilla extract or paste, Nutmeg, Allspice, Clove, Cinnamon, and Honey to the pot. Stir the pot to mix the apples with the ingredients. Put the lid on the pot and let cook for 15 minutes. Stir Apples and return the lid and let cook for another 15 minutes. Stir the Apples again and check their tenderness of the Apples. If they are getting soft start mashing them with a whisk or a potato masher(see notes). And you will continue cooking and mashing over time until the apples are tender. I do this in increments of 10 minutes cooking then stir apples and mash a little more and then cook again for 10 minutes. The closer you get to the end the more I watch the pot and stir so the apples don’t overcook.
Once Apples are tender and to your liking pull the pot off the burner and add the juice of a 1/2 of lime and stir it in. This is an option, but it is a must-do if you are canning the apple sauce. I love the lime in my Apple Sauce so I do it every time I make it. Try it you will like it!
Apple Sauce – Madagascar Bourbon Vanilla is one special apple sauce recipe!
The following are ways I have served the apple sauce to friends and family!
Over angel food cake with vanilla ice cream in a RED wine glass. RED wine glasses are large and for the cake and ice cream to fit you need that size glass. I also warm the apple sauce before putting it over the ice cream so it starts to soften and melt, and warm just tastes better! This is a very beautiful presentation for a dinner party or celebration! I pair this with Sparkling Wine from DTC Ambassador.
And of course as a side dish, nothing better than pork chops and apple sauce! I would have a Chardonnay or Pinot Grigio with this meal.
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