Saturday, October 1, 2011

Apple Cider Caramel Sauce

So remember earlier in the week when I professed on the Frontier Kitchen facebook page how I had cooked up something that made my eyes roll back in sheer tastebud delight? Well, the sauce that I showed you on the Pumpkin Cake with a Cream Cheese Swirl is the source of that.

Apple cider is just one of those things that I can't get through Fall without. When we lived in Boston, we would trek out to an apple orchard, pick bushels of apples, and then top it all off with fresh apple cider doughnuts and well, apple cider. It was so good!

So I've been drinking apple cider with reckless abandon lately and adding it to all sorts of other things.

While making the pumpkin cake, I got inspired to try and make an apple cider caramel sauce. I'm so glad I went for it because this is going to be a new Fall tradition around here.

In a saucepan, you want to boil about two cups of apple cider (the good quality stuff - don't get the kind that looks just like apple juice!) until it reduces by about half. This takes about 15-20 minutes.

Then add in sugar, molasses, and butter.

Oh, and evaporated milk.

Bring the sauce back to a low boil and stirring it frequently, if not constantly, allow it to further thicken up. You'll want to boil it for at least 10 minutes after adding those other ingredients. Remove it from the heat and whisk in baking soda. This will cause the sauce to foam up a bit but when it cools, it will also help thicken the sauce so don't be alarmed if it suddenly looks too frothy.

You can serve it with cake, ice cream, crepes, in your coffee, whatever!

I think it works best if you let it cool and refrigerate it for a couple hours before using it. But you can certainly go ahead and serve it immediately if your patience has run out for the day.

Apple Cider Caramel Sauce

2 cups apple cider
1/2 cup granulated sugar
1/4 cup molasses
4 tbsp. butter
2/3 cup evaporated milk
1/2 tsp. baking soda

In a saucepan, bring apple cider to a boil. Allow it to continue to boil for 15-20 minutes or until the cider has reduced by about half. Pour in the remaining ingredients, except the baking soda. Bring the sauce back to a boil, stirring frequently. Allow it to boil for another 10 minutes or until it is the consistency of warm syrup. Remove from heat and whisk in baking soda. Don't be alarmed with the sauce gets frothy- it's supposed to do that when the baking soda reacts with it. The froth will go away when the sauce is cool.

Once the sauce is room temperature, you can store it in the fridge for up to two weeks. Or freeze some and save it for later!

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