CARAMEL CIDER SAUCE
For this one we add some reduced apple cider or omit for plain caramel sauce.
- 1 1/2 cup cider, reduced to 3/4 cup
1 pound granulated sugar
- 1/3 cup water
- ¾ cups heavy cream
- 1 ounce salted butter
- Dash sea salt
Pour cider into reduction skillet. Simmer until it evaporates and reduces by half. Remove from heat and make caramel.
Place sugar, water in a sauce pot and bring to a boil; cook until mixture becomes a golden amber color. (Be sure pot is light color so you can see the color as the sugar caramelizes)
Remove from heat and carefully add the cream; stir to combine; add the butter and salt; stir until completely melted and mixture is smooth.
Add reduced cider to sauce and serve.