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Apple Cider Caramel Sauce

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  • Author: Sue

Description

A rich, buttery caramel sauce infused with apple cider and cinnamon. Perfect for drizzling over desserts, dipping apples, or swirling into baked goods for a cozy autumnal twist.


Ingredients

  • 2 cups apple cider
  • 1 teaspoon ground cinnamon
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons unsalted butter
  • ⅓ cup (≈ 79 g) heavy whipping cream, warmed slightly
  • ½ teaspoon vanilla extract
  • 1 pinch kosher salt


Instructions

  1. In a small saucepan over medium-high heat, combine the apple cider and cinnamon. Simmer for 18–20 minutes until reduced to about ¼ cup. Set aside.
  2. In a separate medium heavy-bottomed saucepan, spread the sugar evenly. Place over medium-low heat and let the edges begin melting without stirring.
  3. As the sugar melts, gently tilt or swirl the pan to help more sugar contact the heat. Stir gently once substantial portions have melted.
  4. Continue cooking, stirring gently, until the sugar turns a deep amber color (about 5–10 minutes). Watch carefully to prevent burning.
  5. Lower heat to low. Add butter and stir constantly until fully melted and integrated.
  6. Gradually add the warmed heavy cream while stirring (mixture will bubble vigorously).
  7. Stir in the reduced apple cider and vanilla extract. Add the salt and stir again.
  8. Cook on low heat for another 5–10 minutes until the sauce is smooth and slightly thickened.
  9. Remove from heat and let cool. The sauce thickens further as it cools. Serve warm or chilled.

Notes

  • Use spiced or unsweetened apple cider for deeper flavor.
  • Warm the cream before adding to avoid seizing.
  • Store in a glass jar in the fridge for up to 1 week, or freeze up to 3 months.
  • Can be reheated in the microwave or in a saucepan over low heat.
  • Do not can for long-term storage due to food safety risks.