Reducing apple cider intensifies its fruity flavor. This sauce is a perfect complement to fruit crisps, waffles, pancakes and ice cream.
Make Ahead Tip: Cover and refrigerate for up to 4 days.
- 2 cups apple cider
- 2 teaspoons cornstarch
- 4 teaspoons water
- 1 tablespoon butter
Boil the cider in a small heavy saucepan over high heat until reduced to 1 cup, 15-20 minutes.
Mix the cornstarch and water; add to the cider and cook, stirring, until slightly thickened, about 1 minute. Remove from heat and swirl in the butter until melted. Serve warm or chilled.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
45 calories; 1g total fat; 1g total saturated fat; 4mg cholesterol; 0mg sodium; 8g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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