Warm Cider-Lemon Sauce

Preparation info

  • Makes about

    2½ cups

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About


  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 2 cups apple cider or unsweetened apple juice
  • ½ cup fresh lemon juice
  • Grated or finely shredded zest of 1 lemon
  • 12 thin lemon slices


    • Combine the sugar and cornstarch in a small saucepan until blended and lump-free. Gradually stir in the apple juice.
    • Bring to a boil over medium heat, stirring, until the mixture thickens slightly. Remove from the heat and add the lemon juice, lemon zest, and lemon slices. Serve warm, over slices of warm gingerbread.