Apple Cider & Cinnamon Caramel Sauce
Posted September 3rd, 2026Some links on this website are affiliate links, which means I may earn a small commission at no additional cost to you
I finally got the chance to host one of those cute Sunday Swap parties where everyone brings a homemade gift to share!! This Apple Cider & Cinnamon Caramel Sauce was the perfect touch since it was quick and easy to make and soooo tasty for Fall!!
Apple Cider Caramel Sauce
Makes about 5 cups | 10 (4-ounce) jars | About 40 servings
This apple cider caramel sauce tastes like fall in a jar. Reducing the apple cider first concentrates all of that cozy apple flavor, while cinnamon and a touch of vanilla make the caramel warm and perfectly spiced. Spoon it over ice cream, drizzle it over apple pie, stir it into coffee, or divide it into little jars for an easy homemade fall gift.
Ingredients
3 cups apple cider
2½ cups granulated sugar
15 tablespoons unsalted butter, cut into pieces
1¼ cups heavy cream
1¼ teaspoons vanilla extract
1½ teaspoons ground cinnamon
¾ teaspoon kosher salt
¼ teaspoon ground nutmeg, optional
Instructions
Reduce the apple cider. Add the apple cider to a saucepan and bring to a steady simmer over medium heat. Cook for about 20 to 30 minutes, or until reduced to ½ cup. It should be darker, syrupy, and very concentrated. Remove from the heat and set aside.
Make the caramel. Add the granulated sugar to a large, heavy-bottomed saucepan over medium heat. Cook, stirring or gently swirling the pan as needed, until the sugar has completely melted and turned a deep amber color.
Add the butter. Carefully add the butter a few pieces at a time, whisking until completely incorporated.
Add the cream. Slowly pour in the heavy cream while whisking continuously. The caramel will bubble up significantly when you add the cream, so use a large saucepan.
Add the cider and spices. Whisk in the reduced apple cider, vanilla, cinnamon, kosher salt, and nutmeg, if using.
Finish the caramel. Return the mixture to a gentle simmer and cook for about 3 to 5 minutes, stirring frequently, until completely smooth and slightly thickened. Keep in mind that the caramel will still look fairly thin while hot and will thicken considerably as it cools.
Cool and jar. Remove from the heat and allow the caramel to cool slightly before dividing among 10 clean 4-ounce jars. Let cool before covering and transferring to the refrigerator.
Storage
Store the apple cider caramel sauce covered in the refrigerator for up to 2 weeks. It will become thicker when chilled. For a more pourable consistency, gently warm the amount you'd like to serve.
A Note from Madeline May
I love making a big batch of this caramel in the fall and pouring it into little jars to give to people I love. Add a ribbon and a handwritten tag, and you have the sweetest homemade gift that is also super simple to make!!
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This Caramel Sauce is a part of my homemade gifts series! If you are looking for other edible gifts, check out this blog post with more ideas!
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A Recipe by Madeline May
Apple Cider Caramel Sauce
Ingredients
Apple Cider Caramel
Instructions
- Reduce the apple cider Add the apple cider to a saucepan and bring to a steady simmer over medium heat. Cook for about 20 to 30 minutes, or until reduced to ½ cup. The cider should be darker, syrupy, and very concentrated. Remove from the heat and set aside.
- Melt the sugar Add the granulated sugar to a large, heavy-bottomed saucepan over medium heat. Cook, stirring or gently swirling the pan as needed, until the sugar has completely melted and turned a deep amber color.
- Add the butter Carefully add the butter a few pieces at a time, whisking until completely incorporated.
- Add the cream Slowly pour in the heavy cream while whisking continuously. The caramel will bubble up significantly when the cream is added, so make sure to use a large saucepan.
- Add the cider and spices Whisk in the reduced apple cider, vanilla extract, cinnamon, kosher salt, and nutmeg, if using.
- Finish the caramel Return the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring frequently, until completely smooth and slightly thickened. The caramel will still look fairly thin while hot and will thicken considerably as it cools.
- Cool and jar Remove from the heat and allow the caramel to cool slightly before dividing among 10 clean 4-ounce jars. Let cool before covering and transferring to the refrigerator.
Storage
Store the apple cider caramel sauce covered in the refrigerator for up to 2 weeks. The caramel will become thicker when chilled. Gently warm before serving for a more pourable consistency.
Gifting
Divide the cooled caramel among 10 clean 4-ounce jars. Keep the jars refrigerated and let the recipient know that the caramel should be stored in the refrigerator.
A Note from Madeline May
I love making a big batch of this caramel in the fall and pouring it into little jars to give to people I love. Add a ribbon and a handwritten tag, and you have the sweetest homemade gift that feels special without being complicated.
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