Cider Caramel Sauce

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.