Category Archives: Sauces and Reductions

Homemade Vanilla Extract

So I’ll admit it – I use the crappy imitation vanilla. And I know I shouldn’t. I pretend it doesn’t make a difference in baking but it DOES. Problem is – I don’t have the $$ to dump on a bottle of the real stuff. For some reason I looked up vanilla beans on eBay and low and behold there are TONS of them and going for cheap money. So I bought 100 organic beans for around $20 + shipping. One week later they arrived. I bought a bottle of Vodka and and put the two together to make a massive amount of the ‘real deal’. It takes a few weeks before you can use it, but totally worth it. It’s also a great gift idea for Christmas?

Ingredients:

2 cups Vodka
6 Vanilla Beans
2 canning jars

Cut vanilla beans in half with scissors but leave the top of the bean intact. Pop them into the jar (I folded mine in half so they would stay below the liquid) and pour 1 cup of Vodka into each jar. Let them sit in a dark cupboard for around 3 weeks. The longer it sits the stronger the extract becomes. 8 weeks you will have a nice strong vanilla extract.

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Blueberry Molasses

This is something I came up with when I was in the need of pomegranate molasses. I was unable to run to the store for pomegranate juice but I had a bunch of frozen blueberries. Blueberry juice and pomegranate juice taste quite similar so I figured it would work!

Blueberry Molasses

Ingredients:

1 1/2 cups of fresh or frozen blueberries
1 cup of water
3 tbsp of sugar (4 tbsp of honey)
2 tbsp of lemon juice

In a blender combine blueberries and water and blend till smooth.

Pour juice through a strainer to remove all of the fruit pulp.

Place juice in a saucepan and add the sugar and lemon juice. Bring to a boil and then reduce to a simmer.

Simmer for around 40 minutes or until the liquid is thick and syrupy.

You should have around 1/2 cup of molasses.

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