Pure vanilla and artificial vanilla are listed as high in histamine, so people with histamine intolerance have to look for substitutes.
Nothing is ever going to taste like vanilla, but there are condiments that can add a sweet ‘zing’ to dishes without the histamine. Apple caramel is one of these.
1 liter (approx. 4 cups) of pure, fresh apple juice
- Pour apple juice into a large saucepan. Place pan over a high heat and bring it to the boil. Turn down the heat and simmer until the liquid decreases in quantity and turns a darker color. This could take between 30-60 minutes depending on the saucepan’s size and how hot it gets.
- After the first 10 minutes of simmering, make certain you check it frequently to ensure it does not scorch or burn.
To find out how thick it’s getting, simply stir it with a wooden spoon. The longer it cooks, the thicker the apple caramel will become.
- When you think it is ready, test it by scooping out a small spoonful, dropping it into a small, chilled bowl or saucer and waiting until it cools down. If it has ‘syrupy’ qualities, it’s ready. If you want it thicker, cook a little longer.
- Wearing protective oven mitts, carefully pour this very hot mixture gradually into a ceramic jar or bowl, cover with a lid and store in the refrigerator.
- It may have hardened by the time you wish to use it, but if you leave it at room temperature for a while, or place the jar inside a bowl of boiling water, it will melt rapidly.
Use apple caramel as a natural food coloring and flavoring.