Apple Cider Caramel Sauce

makes about 1 1/4 cups


1 cup apple cider

1 cup firmly packed light brown sugar

1/2 cup (4-ounces) unsalted butter

1/4 cup heavy whipping cream

1/8 teaspoon kosher salt


In a medium saucepan over medium heat cook the cider, stirring often, until reduced to 1/4 cup, about 10 minutes.  Add the sugar, butter, cream, and salt and stir to combine.  Bring the mixture to a boil and boil, stirring constantly, for 2 minutes.  Remove from the heat and allow to cool completely.  Refrigerate in an airtight container for up to one week.


Printed from thegalleygourmet.net