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Cider is reduced before sugar, butter and cream are added. Use a generously sized saucepan because baking soda makes the hot mixture foam.
Ingredients and measurements
- 2 cups apple cider
- 1 cup granulated sugar
- 6 tablespoons salted butter, cut into small pieces
- pinch of salt
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon apple pie spice
Preparation and cooking
- Stage 1
Boil cider in a large heavy saucepan until reduced to half a cup, checking volume carefully. Reduce heat before adding the remaining caramel-base ingredients.
- Stage 2
Add sugar, butter, salt, cream, corn syrup and baking soda cautiously. Bring to a controlled boil with ample headroom; reduce heat immediately if foam climbs the pan.
- Stage 3
Stir and watch closely, beginning checks around seven minutes. Look for a caramel-colored sauce that coats a spoon after a small sample cools; do not taste directly from the pan.
- Stage 4
Remove from heat before adding vanilla and spice. Cool until safe to transfer, then refrigerate in a clean heat-safe container. This is a refrigerated sauce, not a shelf-stable canning recipe.
The half-cup target concentrates the apple flavor before adding sugar and dairy. A fixed reduction time is unreliable across pan widths.
Why reduce cider first?
Why leave headroom?
Acidic cider and baking soda create foam. A small pan can overflow before the sauce thickens.
Storage and serving
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Recipe source and alternatives
Preparation notes
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why reduce cider first?
The half-cup target concentrates the apple flavor before adding sugar and dairy. A fixed reduction time is unreliable across pan widths.
- Why leave headroom?
Acidic cider and baking soda create foam. A small pan can overflow before the sauce thickens.