Apple Cider Caramel Sauce is pretty much Awesomesauce. The apple cider is boiled down to give this caramel sauce a rich apple flavor that is perfect for fall.
I finally made my way over to The Apple Shed to pick up some apples and cider, and by the way I got a ton of grief from the rest of my family for going while they were all at school and work. I bought a gallon of cider, half a bushel of 20 oz. apples, a peck of Cortlands and a half a peck of honeycrisp, that my friends, is quite a bit of apples. I have been baking up a storm with the 20 oz. apples, and the kids are enjoying eating the Cortlands and honeycrisps.
With all the apples around the cider is not disappearing as fast as it normally does, so I had a chance to try making some Apple Cider Caramel Sauce. The Apple Cider Caramel sauce, however did not stand a chance.
Apple Cider Caramel sauce is perfect for dipping apples in, drizzling on ice cream or apple pie, or just eating straight out of the jar with a spoon.
Apple Cider Caramel Sauce
- 1 cup apple cider
- 1 cup firmly packed light brown sugar
- ½ cup butter
- ¼ cup whipping cream
- Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to ¼ cup.
- Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely.
- Refrigerate up to 1 week.
- To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.