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Epicurious

Cider Sauce

3.3

(3)

Cooks' note:

Sauce can be simmered and strained (but not blended) 1 day ahead and chilled, covered. Reheat and blend just before serving.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 vanilla bean, halved lengthwise
1 pound Gala or McIntosh apples
2 cups unfiltered apple cider
1 stick (1/2 cup) unsalted butter, cut into pieces
1 small (1 1/2- to 2-inch) dried chile (preferably Thai)

Preparation

  1. Step 1

    Scrape seeds from vanilla bean with a sharp knife into a 2- to 3-quart heavy saucepan. Quarter apples (do not peel or core) and add to vanilla seeds along with pod and remaining ingredients. Simmer, uncovered, 1 hour.

    Step 2

    Pour sauce through a fine-mesh sieve into a blender (do not press on solids) and blend until emulsified (use caution when blending hot liquids). Serve immediately.

TagsSauceFruit DessertDessertApple CiderBeveragesFrenchEuropeanVanillaHerbs & SpicesAppleFruitThai ChileChileVegetableGluten FreeNut FreeSimmerBlenderFallGourmet
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