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Apple Cider Caramel Sauce

As promised, here is the sweet addition to the pumpkin ice cream from yesterday. With a big bottle of apple cider sitting in the fridge, I needed something interesting to do with it (besides drink it straight, of course, because that would be boring). I already planned to make the ice cream when I stumbled across a recent recipe from Southern Living that popped up across several different blogs. Easy and sounded delicious. I was sold.

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Feel free to add in a little coarse sea salt, as well. I did— that’s what those little flecks you see below are. Salted caramel sauce > regular caramel sauce. It’s truly the perfect complement to pumpkin pie ice cream (or maybe for use on galette)!

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I’m planning on mixing this in with some eggnog for an extra special holiday treat!

Apple Cider Caramel Sauce

  • 1 cup apple cider
  • 1 cup brown sugar, packed
  • 1/4 cup heavy cream
  • 1/2 cup unsalted butter, chopped into pieces
  • 1 teaspoon vanilla extract
  • 1-3 teaspoons coarse salt, to taste (optional)
  1. Cook the apple cider in a saucepan over medium heat until the cider has reduced to 1/4 cup.
  2. Stir in sugar and heavy cream, then bring to a boil, stirring constantly for two minutes.
  3. Remove from heat and immediately stir in butter and vanilla, stirring until smooth.
  4. Allow to come to room temperature before storing in a glass jar in the refrigerator for up to a week.

adapted from Southern Living, September 2013

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