Silhouette Pumpkin
Jewled Lamp

Cider Sauce


    One of the things that makes me so happy, is to take simple ingredients in my house and use them in a new way. I do not know why but I get such joy from that. This is how I feel about this cider syrup. I have made a pear sauce leftover from the roasted pear sauce I made. But really this can be make with both pear and apple juice. With the cost of maple syrup going up and up, I have been looking for ways to replace it.

     What I really love about this, is I can make several cups, fill small jars and freeze them. Then I just pull some out as I need it. Make sure you heat it up to melt butter. We love this over pancake, oatmeal and ice cream but as you can see above, I made hazelnut stuffed pears and drizzle the sauce over them. It is a good thing xox

Cider Sauce

4 cup of cider or leftover juice from the roasted pear sauce

1/2 cup of evaporated cane, rapadura or sugar 

3 TBL butter

pinch of salt

Put ingredients in a sauce pan and cook over medium-high heat, until it is reduced by half. Now taste the syrup, because all juices are not the same and your palette is different then mine. If it is too sweet add a little fresh lemon juice. If it is not sweet enough, add a little more sugar and cook a few more minutes.

You could add: a vanilla bean, ginger, orange juice and zest or spices.


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Dee (

What an elegant dessert! Have you posted the recipe and I missed it?

Gumbo Lily

This looks so good! I'd love to take a virtual bite out of that stuff pear! I'm having a hard time buying real maple syrup now too. The price is just ridiculous. One thing I do sometimes is to melt down some of my favorite jelly (crab apple is good and so is chokecherry) and serve it over pancakes. Oh, and what about that delicious syrup poured off a jar of home-canned peaches? That, my friend, is the nectar of the gods, in my opinion!



My mouth is watering as I look at that photo.

What a wonderful Autumn staple to have on hand.

My Bakers Cookbook is on it's merry way!
I can't wait!!!!!

Jill xoo


I like the sound of the recipe but I LOVE the fabric in the background of your photo - so nostalgic, reminds me of my childhood.


Clarice, the recipe looks delicious --- and is very close to one I use over steamed English pudding. Cider sauce is so yummy! We pour it over the Steamed English Pudding and then sprinkle sugar soaked in almond extract over the top. Then. . .we light it with a match and take it, flaming, to the table. This is a Christmas tradition started in our family years ago by our English mother.

:) Have a wonderful trip, btw. Sea World --- is awesome! And so is the San Diego Zoo. The girls would enjoy both.



Dear Clarice,
This looks so delicious! Of course it does! You are a wonderful and creative cook! I love your baking issue and look forward to making every single wonderful recipe!!! Oh, I look forward to the day we can cook together!

Love, Paula

Lovely photo, as always!

the pleasures of homemaking

This sounds so good! I think I'll try it on Sunday (we always have pancakes on that day). Thanks!



That sounds so good! I have never heard of evaporated cain. Hmm. Would this go good on crepes? I bethchya!


Oooh, yum! This looks delicious -- thanks for sharing the recipe. I love your pretty new silhouette pumpkin too!


You are right, I can't believe the prices of maple syrup. Your fruit sauces sound very good; I can't wait to try them.
Thanks Clarice!

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