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| 4 Tbsp. | Butter |
| 2/3 Cup | Firmly packed light Brown Sugar |
| 2 Tbsp. | Flour |
| 1 1/2 Cups | Apple Cider |
| 1 Tsp. | Cinnamon |
| 1/4 Tsp. | Ground Cloves |
| 1/2 Tsp. | Grated Lemon Rind |
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| 1. |
Melt butter in a saucepan over medium heat. Add the brown sugar and flour. Work into the butter, creating a thick paste. Let cook for 2 to 3 minutes over medium-low heat, stirring often. |
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| 2. |
Slowly whisk in the cider and cook until sauce thickens. Add the cinnamon, cloves and lemon rind. Let sauce cook for an additional 2 to 3 minutes at a slow simmer. Remove and keep warm. Taste; if too sweet, squeeze in a little juice from the fresh lemon, from which the rind was grated. |
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| 3. |
To serve, spoon warm sauce over a slice of apple pie, an apple dumpling, apple cobbler or a simple baked or microwaved apple. Or slice and saute a few peeled apples with a small amount of butter and sugar in a medium-sized heavy skillet until the apples are tender and glazed. Serve with a scoop of vanilla ice cream and the warm cinnamon sauce for an autumn sundae. |
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Recipe Submitted By: Chris Diamond
Category: Appetizer
Type: Dips
Bake Time:
Servings:
Prep. Time: 15 Minutes
Utensils:
Notes: |
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