Apple Cider caramel sauce

Easier to make than regular caramel, this apple cider version is perfection when drizzled over apple galettes or simply used as a dipping sauce for apple or pear slices.

Easier to make than regular caramel, this apple cider version is perfection when drizzled over apple galettes or simply used as a dipping sauce for apple or pear slices.

Making caramel can be intimidating due to its tendency to crystallize. Using a cider reduction as the base for the sauce makes the process easier to control and adds a deep fall flavor.

Caramel sauce recipe

Makes about 3/4 cup

Ingredients:

  • 2 cups apple cider

  • 1/4 cup light brown sugar

  • 1/4 cup granulated sugar

  • 4 TBS (1/2 oz.) unsalted butter, softened at room temperature

  • 1/3 cup heavy cream

  • 1/4 tsp. sea salt

Instructions:

  1. Pour cider in a small to medium saucepan. Bring it to a boil and, watching carefully, allow it to reduce for 25-35 minutes—making sure it is not burning around the edges (if it starts to, lower heat a bit). You want it to reduce in volume until it’s about 1/3 its original volume, and bubbling thickly. When it’s thick like maple syrup, whisk in the sugars and bring to a boil again. Lower the heat so it’s at a vigorous simmer; it will reduce more but you want to make sure it doesn’t burn. Watch carefully at this point! When it’s about the thickness of honey, remove from heat and whisk in the butter, then the cream and salt. Serve warm. As the caramel cools it may thicken to the point that it won’t easily pour, but you can gently warm it by placing its container in a bowl of warm water for a bit.