Rum Cider Caramel Sauce

Thick and creamy rum cider caramel sauce, that's perfect for drizzling over your holiday desserts all season long.
Course Sauce
Author Stacey Eckert


  • 2 cups apple cider
  • 1 cinnamon stick
  • 3 whole cloves
  • 3 allspice berries
  • 1/2 cup sugar
  • 1/4 cup corn syrup
  • 1/4 cup cream
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2-3 tablespoons rum


  • Add the cider, cinnamon, allspice and cloves to a small saucepan, heat to boiling. Reduce heat to moderate level and continue cooking to reduce the apple cider to about half a cup. Fish out the cinnamon, cloves and allspice berries and discard.
  • Stir in the sugar and corn syrup and cook, stirring until sugar is completely dissolved and syrupy. Add the cream and stir to combine.
  • Add one tablespoon of butter stirring until melted then add the second tablespoon of butter and salt. Stir until butter is melted.
  • Let the sauce cool for 10-15 minutes then stir in the rum to taste. Serve over poached or baked apples or pears, or with ice cream, fruit tarts or any other treat that needs embellishment.