Apple Cider Caramel Sauce
Homemade apple cider caramel sauce is the perfect seasonal topping for pies, ice cream, and more!
This time of year I always have a jug of really good, quality (and preferably local) apple cider in the fridge. We warm it up with some spices on chilly mornings, put it in cocktails, and enjoy it just as it is all fall long.
Now that I live in rural Moab, Utah, getting my cider fix is a little more difficult. But you can bet that whenever I travel north to visit the city I always make a stop at my favorite orchard for a box of honey crisps and a few gallons of the good stuff.
This caramel sauce is easy— no candy thermometer needed! All you need is a spare 30 minutes, a pot, and a spatula. By appearances this sauce looks just like any other caramel sauce, but just wait till you taste it. It’s got a tartness from the boiled down apple cider, and I just can’t wait to spoon it over a piece of apple pie come Thanksgiving.
Other uses for this amazing caramel sauce— drizzle it over ice cream, spoon it on your pancakes, use it as a dipper for apple slices, spread it over a wheel of brie cheese and bake it, add it to a hot toddy or wassail, or just spoon it straight into your mouth. Basically, you can’t go wrong!
baking tip:Apple Cider vs. Apple Juice
Cider is raw, fresh apple juice that hasn’t been filtered and is often unpasteurized. It has a shorter shelf-life but a fresher, earthier taste. Apple juice, on the other hand, is oftentimes heavily processed and sweeter. I always seek out fresh apple cider for both recipes like this and more drinking, but if I can’t find it, Simply Apple juice is a very good substitute.
Apple Cider Caramel Sauce
Ingredients
- 2 cups quality apple cider (500 ml)
- 1 cup light or dark brown sugar (215 grams)
- ½ cup unsalted butter , cubed (113 grams)
- ½ cup heavy whipping cream (125 grams)
- ¼ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼-½ teaspoon coarse salt , to taste
Instructions
- In a medium saucepan set over medium high heat, bring apple cider to a boil. Reduce heat slightly and simmer until reduced to about 1/2 cup, about 10 minutes.
- Add the brown sugar, butter, heavy cream, and cinnamon and simmer for 10-15 minutes until thickened, stirring frequently.
- Remove from heat and stir in vanilla and salt to taste. Use immediately or store in the fridge for up to 2 weeks. Reheat in the microwave.
Could you please tell me what the ingredients are (and in what approx quantity) in a typical bought apple cider? In Australia such a thing does not exist, but I’d love to make this recipe and am happy to make the apple cider from scratch (or from a bought apple juice base). I’m sure there are apple cider recipes but I’d love your guidance as I’ve not tried it so don’t know what to look for!
Hi Alli! “Cider” is a pretty loose term, and it’s really just apple juice that’s gone through less processing. It requires refrigeration and often contains sediment that will settle on the bottom of the bottle. Feel free to use any quality apple juice in this recipe. 🙂
I have followed your recipe and I have not been completely successful, it is not the same color as yours. I do not know what I was doing wrong.
Since I wasn’t with you in the kitchen, I can’t say what you did wrong. But if you want to troubleshoot the issues, I’d be happy to help! Feel free to send me an email. completelydelicious@gmail.com