Prep 2 mins
Cook 10 mins
This is nice over ice cream, pound cake, apple crisp, french toast...
- 1 cup apple cider
- 1⁄3 cup firmly packed brown sugar
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1⁄8 teaspoon ground cloves
- 1 tablespoon cornstarch
- 1 tablespoon water
- In a small bowl or cup, combine the cornstarch and water. Set aside.
- In a small saucepan, combine all other ingredients and cook over medium heat, stirring occasionally until it comes to a full boil.
- Add cornstarch mixture and continue to cook while stirring constantly until sauce is thickened.
Perfect... I made this for a apple cake and loved it. It was so easy and the perfect consistancy, when warm. It reminded me of Oak Glenn, Ca. cider sauce, that they use on apple pie. I doubled the recipe, but only needed 1/2 cup of brown sugar when doubling. Would make a great pancake syrup.
I made this as a topping to go with Redneck Epicurean's Vermont Apple Crisp and ice cream, which was a lovely combination. I'd like to try this on some french toast some time, or maybe on an apple oven pancake. It definitely needs to be served warm, because it becomes somewhat gelatinous once it's fully cooled (still tastes good, but not so attractive texturally). I think it would benefit from a touch of cinnamon as well, but I'm biased because I just love cinnamon with apple anything (oh heck, I just love cinnamon). I could see this being really good with a bit of caramel flavoring added, too. Oh, the possibilities! lol Thanks for posting!