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Try this sauce with oatmeal, apple pie, icecream, yogurt, apple slices, or meringues and have a sip of Coeur d'Alene Cellars Mo.

4 cups apple cider
1/2 vanilla bean, split
1 1/2 cups sugar

1 tablespoon lemon juice
2 tablespoons unsalted butter
2 tablespoons heavy cream

Combine the cider and vanilla bean in a medium saucepan over medium-high heat and reduce to 1 cup, about 30 minutes.  Add the sugar and lemon juice and cook until the mixture turns a deep amber, about 10 more minutes.  Remove from heat, strain, and stir in butter and cream.  Serve at room temperature.  Makes about 2 cups. 

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