Cider Caramel Sauce

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


  • 2 cups apple poaching liquid
  • 2 cups packed brown sugar
  • 8 tablespoons unsalted butter (1 stick)
  • 4 tablespoons melted unsalted butter
  • cups sour cream


Boil the apple poaching liquid until reduced to ½ cup.

Put the brown sugar and butters in a medium saucepan and cook, while stirring, over medium heat until the brown sugar is dissolved. Increase the heat to high and bring to a boil. Cook for another 2 minutes.

Off the heat, stir in the poaching liquid from the apples. Return to medium heat and cook until the mixture forms a sticky, fudgelike mass. Remove from the heat and whisk in the sour cream. Set aside until serving or refrigerate, covered, for up to 2 weeks.