Vanilla Spiced Applesauce

This year I am welcoming this crisp cooler air with open arms. I just pulled out my box of sweaters and sweatshirts this weekend and have been rocking a hoodie all weekend long. One of the things Hubby and I do every year to ring in the new season is to go apple picking. It’s become a tradition to do this with my brother and his family.

We’re lucky enough to live about 30 miles form my brother. The rest of my family is out in the Midwest where I grew up. Every year, they bring their kids and it’s fun to look back at last year’s apple picking adventure to see how my little niece and nephew have grown.

After we got home with our bag of apples, Hubby made his first request of the season for applesauce. He loves homemade applesauce and I tend to only make it in the fall. My favorite recipe to make is this Cranberry Applesauce but I was in the mood to mix things up this time around. I had a few vanilla beans in the cabinet and decided to make this Vanilla Spiced Applesauce.

Hubby enjoyed the flavor and I loved the little black specks. Vanilla beans are probably one of my favorite ingredients out there.

One Year Ago: Homemade Cinnamon Applesauce
Two Years Ago: Chicken Tikka Masala
Four Years Ago: Tiramisu Cupcakes
Five Years Ago: The Cone Method and Mussels


Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

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Vanilla Spiced Applesauce

Homemade applesauce spiced with vanilla beans, anise, and cardamom.

Yield: 10-12 servings

Ingredients:

8 apples, diced into large chunks
3 vanilla beans
2 whole star anise
1 Tbsp cinnamon
1/4 tsp cardamom
1 cup water
1/4 cup brown sugar

Directions:

Place the apples in the bottom of a dutch oven or large pan.

Slice the vanilla pods in half lengthwise. Scrape the seeds from the pods with the back of a knife. Place seeds and pods in pan.

Add remaining ingredients and set over medium-high heat until the water starts to boil.

Stir applesauce mixture, cover, and reduce heat to medium-low. Allow to simmer for 20 minutes until apples have broken apart. Use a potato masher to help mash the apples if you'd like.

Allow applesauce to cool and remove star anise pods and vanilla bean pods.

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10 Responses to “Strawberry Shortcake Cake”

  1. #
    1
    Kate — June 28, 2010 at 11:21 am

    Ahhh. Tougas Farm is my FAVORITE PLACE!!! I have some family members who work there.

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    2
    nutmegnanny — June 28, 2010 at 3:29 pm

    That farm looks awesome! I have never been strawberry picking either. I really should!

    This cake looks great too. What a nice hubby to make you such a delicious cake 🙂

  3. #
    3
    Ashley — June 28, 2010 at 3:51 pm

    Oh my, this looks so delicious! I might need to request this for my birthday cake next year, I always ask for strawberry cake. 🙂

  4. #
    4
    Karin — June 28, 2010 at 8:34 pm

    Yum!

  5. #
    5
    Memória — June 28, 2010 at 10:12 pm

    I’ve been wanting to try out this cake, but I just don’t like the addition of sour cream. I may have to get over my dislike of the sour stuff and make this. It looks great!

  6. #
    6
    Jen — June 28, 2010 at 11:00 pm

    We subbed greek yogurt for the sour cream in case that sounds better to you.

  7. #
    7
    Cara — June 28, 2010 at 11:33 pm

    I think C should give B a strong hint about birthday cake baking 😉

  8. #
    8
    Debbi Does Dinner Healthy — June 28, 2010 at 11:40 pm

    The cake looks fantastic!!! I have never been strawberry picking, I’m sure my kids would love it though. We go apple picking every fall though.

    Funny, I just “found” your blog looking through a bunch of old recipes that I bookmarked in a file like a year ago. I had your Samoas Bars bookmarked to make and I forgot about them. I still want to make them!!!

  9. #
    9
    Storibook Designs — July 4, 2010 at 11:09 pm

    I live about 10 minutes from Tougas Farms… great place. Lots of great farmstands in this area actually!

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    10
    Ingrid — September 4, 2010 at 2:54 am

    How nice of him! It does look good.
    ~ingrid

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