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Cider Whiskey Sauce




Source of Recipe


Pittsburgh Post Gazette


Recipe Introduction


This delicious "hard sauce" comes from Ken Haedrich's "Simple Desserts." He recommends serving it over vanilla ice cream, accompanied by sauteed apple slices.




List of Ingredients




2 cups fresh cider
1 cinnamon stick
2 to 3 tablespoons whiskey or rum
2 tablespoons unsalted butter, cut into several pieces

Recipe




In a large shallow pan, bring the cider and cinnamon stick to a boil. Allow to boil rapidly for 8 to 10 minutes, or until reduced to approximately 1/3 cup.

Remove pan from heat, and stir in the whiskey or rum. Stir in the butter until it melts, then scrape the sauce into a serving container. Serve warm or at room temperature. Cover and refrigerate leftovers for up to 1 week.

Makes about 1/2 cup or 4 to 6 small servings.