Ingredients
Ingredients
- 1 cup apple cider
- ¼ cup butter (2 ounces)
- ½ cup dark brown sugar (packed)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon cloves
- ½ teaspoon cinnamon
- ½ teaspoon sea flaky salt
Instructions
- Reduce Apple Cider: Place the apple cider in a medium-size, heavy-bottomed pot. Bring to a boil, then reduce to a high, steady simmer and cook for 10-15 minutes, until the cider thickens to a syrupy consistency and reduces to about 2 tablespoons.
- Add Butter and Mix Ingredients: Add the butter to the pan and cook until melted. Stir in the dark brown sugar, heavy cream, cloves, and cinnamon until well blended.
- Simmer the Sauce: Bring the mixture back to a boil, then reduce to a high, steady simmer. Cook for an additional 5 minutes, stirring frequently to prevent burning and ensure a smooth texture.
- Finish and Season: Remove the sauce from heat and stir in the vanilla extract and flaky sea salt. Mix well to combine all flavors.
- Cool and Store: Allow the sauce to cool where it will thicken further. If it becomes too thick, gently warm it and add a splash of apple cider or cream to loosen. Store the sauce in the refrigerator and rewarm in the microwave or on the stovetop as needed.
Notes
- The sauce thickens as it cools; thin it by adding apple cider or cream if necessary.
- Store in an airtight container in the refrigerator for up to two weeks.
- Use as a topping for ice cream, pancakes, waffles, or desserts like apple pie.
- For a dairy-free version, substitute butter and heavy cream with plant-based alternatives.
- Stir frequently during simmering to prevent burning and ensure even cooking.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
