Category: Condiments

Chai Spice Honey Butter

Posted on by Mari Vasseur

Chai Spice Honey Butter

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Ingredients
  

  • ½ cup (113g) unsalted butter, softened
  • 3 tablespoons (63g) honey
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg, preferably freshly ground
  • â…› teaspoon grund cloves
  • Pinch ground star anise
  • Pinch fine sea salt

Instructions
 

  • Beat all ingredients together until smooth and creamy. For best flavor, cover and refrigerate overnight.
Keyword chai spice honey butter, condiments

Blackberry Honey Butter

Posted on by Mari Vasseur

Blackberry Honey Butter

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Course Breakfast, Brunch

Ingredients
  

  • â…“ cup (57g) ripe blackberries
  • 1 teaspoon sugar
  • ½ cup (113g) unsalted butter, softened
  • 3 tablespoons (63g) honey
  • 1 pinch fine sea salt to taste

Instructions
 

  • Place the blackberries in a small bowl. Sprinkle with sugar. Let the blackberries macerate at least 30 min. then smash them with a fork. Drain off any excess liquid.
  • In a medium-size bowl, beat the butter and honey together until smooth and well combined. Add salt to taste. Fold the blackberries into honey butter. Transfer the blackberry butter to a covered storage container or spread it on plastic wrap and form it into a log. Refrigerate until ready to use. Store in the refrigerator for up to one week or freeze for up to three months.
Keyword blackberry honey butter

Cranberry Sauce

Posted on by Mari Vasseur

Homemade cranberry sauce is easier to make than you might think, and it takes your turkey dinner to another level. And don’t get me started on how delicious it is on Thanksgiving leftover sandwiches (which I happen to love more than the dinner itself.) This cranberry sauce is also delicious used in dessert recipes, like bars and cookies, such as my Cranberry Orange Crumb Cake Cookies.

Cranberry Sauce

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Cuisine American
Servings 8 servings

Ingredients
  

  • 12 ounces (340g) cranberries, fresh or frozen, picked over, stems removed and rinsed (about 1 3/4 cups)
  • â…” cup (132g) granulated sugar
  • â…“ cup (66g) packed brown sugar
  • ½ cup (118ml) orange juice
  • ½ cup (118ml) water
  • Zest of 1 medium orange
  • ¼ teaspoon cinnamon
  • 1 tablespoon honey
  • 1 pinch fine sea salt to taste

Instructions
 

  • In a medium saucepan, combine the cranberries, granulated sugar, brown sugar, orange juice, water, orange zest and cinnamon. Bring to a boil over medium heat. Turn the heat down to medium-low and simmer until the cranberries soften and the mixture thickens to a jam consistency, about 18-25 minutes. Stir in the honey and salt. Transfer the mixture to a bowl and set aside to cool to room temperature. The sauce will thicken a bit as it cools.
Keyword condiments, cranberry sauce

Easy Caramel Sauce

Posted on by Mari Vasseur

Easy Caramel Sauce

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Course Dessert

Ingredients
  

  • 15 soft caramel candies I used Werther's
  • 3 tablespoons (45ml) heavy cream
  • â…› teaspoon fine sea salt or too taste

Instructions
 

  • Combine the caramel candies and the heavy cream in a small saucepan over medium heat. Stir gently until melted and smooth. Stir in the salt.
Keyword caramel sauce, condiments

Homemade Caramel Sauce

Posted on by Mari Vasseur

Homemade Caramel Sauce

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Course Dessert

Ingredients
  

  • 1 cup (200g) granulated sugar
  • â…› teaspoon cream of tartar
  • 6 tablespoons (85g) unsalted butter, cubed
  • ½ cup (118ml) heavy whipping cream, room temperature
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon fine sea salt or to taste

Instructions
 

  • In a medium-size stainless steel saucepan, stir the sugar and cream of tartar together with 2 tablespoons (30ml) of water. Turn the heat on to medium and cook, without stirring, until the mixture melts. Swirl the pan gently to move the sugar around to prevent hot spots as it cooks. When the sugar is melted and has turned deep golden, turn off the heat and whisk in the butter. The butter will bubble. Keep whisking until melted, smooth and well combined. Gradually whisk in the heavy cream until smooth. Pass the caramel through a fine mesh sieve into a bowl. Stir in the vanilla and salt. The sauce will thicken as it cools.

Notes

Store in a covered container in the refrigerator for up to a couple of weeks.
Keyword caramel sauce, condiments