Culinary anise is sweet and very aromatic, distinguished by its characteristic flavor. The seeds, whole or ground, are used in a wide variety of regional and ethnic confectioneries.
The sauce is pure amazingness that could honestly just be eaten with a spoon. But be sane. Spoon a river stream over a slice of pound cake, thick chocolate cookies, three scoops of ice cream. You could drip it into jars and tie a bow around it for the sweetest gift.
Whatever you do, the kitchen will waft with a perfume of goodness that'll make you want to bite the air. It really needs to be on your “must make” list.
Cajeta Sauce with Anise (Mexican Caramel Sauce) Recipe
Serves 8 to 12
Makes 1 3/4 cups or 14 (2 tablespoon) servings
2 cups goat milk
1 1/2 cups sugar
2 McCormick® Cinnamon Sticks
1 teaspoon McCormick® Anise Seed
1 teaspoon baking soda
1 teaspoon McCormick® Pure Vanilla Extract
Bring all ingredients except vanilla to boil in 5- to 6-quart Dutch oven on medium-high heat, stirring frequently. (It is important to keep stirring to prevent mixture from boiling over.) Reduce heat to medium-low; simmer, stirring occasionally, 30 minutes or until sauce is reduced by half, coats the back of a spoon and is a deep brown caramel color.
Carefully strain cajeta into medium heatproof bowl. Stir in vanilla. Cool to room temperature. Cover. Store in refrigerator up to 2 weeks. If desired, warm cajeta in microwave oven before serving.
Nutritional Information (amount per serving)
Calories 105; Carbohydrates 180g; Cholesterol 23mg; Fat 1g; Fiber 0g; Sodium 187mg; Fat 0g; Protein 1g
* Sources: McCormick
Posted by Alexandria Marx, the Yum Expert. Anyone can cook up a great meal that gets oohs and aahs from family and friends. Make noise about food. Contact me. Follow me. Share with me. Click here to get the next menu, meal plan and useful kitchen tips in your inbox. Forward to a friend.