Cider Sauce

"This is nice over ice cream, pound cake, apple crisp, french toast..."
 
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Ready In:
12mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
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RECIPE SUBMITTED BY

I'm a mom and I love to cook. Started cooking when I was 20, and found I love to do it! I love to experiment with new stuff all the time, and I hate prepackaged foods and recipes that use them, so I always try to figure out the ingredients on my own to copy a recipe. I just don't think that opening a can of baked beans and adding something to it makes for homemade beans!!) My husband had a heart attack last year at the age of 39! So now, we try to eat a lot healthier. I am always looking for ways to get more veggies into him. In my recipes, I never add salt, but I post it here cuz I know most people still like the taste. It takes a while, but you get over it when you cut it out of your cooking. We don't even have a salt shaker anymore. Poor guests! I love that when I post something here, I can see the nutritional breakdown so I know what he can and can't have. I've printed all kinds of recipes that I've found here and made up a heart friendly cookbook for us.
 
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