Cider Caramel Sauce

Cider Caramel Sauce


  • ¾ cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon lemon juice
  • ¼ cup heavy cream
  • ¼ cup apple cider
  • 1 tablespoon unsalted butter


  • In a small heavy saucepan, stir sugar, water, and lemon juice over medium heat until sugar dissolves.
  • Wipe down any sugar crystals that form on the side of the pan using a pastry brush dipped in water.
  • Turn the heat up to high and bring the mixture to a boil. Without stirring, cook the mixture until it turns the color of brewed tea.
  • Remove from the heat and slowly whisk in the cream, cider, and butter. Mixture may bubble up.
  • Place the pan over medium heat and whisk to dissolve any lumps of caramel that may have formed.
  • Mixture will thicken as it cools. Store in refrigerator in covered contain and microwave on low heat to liquify before using.


Makes approximately 1 cup