Maple Cider Nut Sauce


  • 1 c. fresh apple cider
  • pinch of ground cinnamon
  • pinch of ground cloves
  • 1/4 c. maple syrup
  • 1/2 tsp. corn starch dissolved in 1 tbsp. water
  • 1/2 c. chopped pecans or walnuts, toasted
  • 1 tbp. bourbon (optional)
  • 1/2 tsp. vanilla extract


In a medium-size, heavy saucepan, combine the cider and spices and bring to a boil. Reduce the heat to medium and simmer until reduced to a thin syrup, about 15 minutes. Stir in the maple syrup and bring to a boil.

Add cornstarch and simmer until slightly thickened and glossy, about 2 minutes longer. Let cool slightly, then stir in the nuts, bourbon, if using, and vanilla. The sauce will keep, covered and refrigerated, for up to two weeks. Makes about 2/3 cup.

Recipe courtesy Lansing State Journal.

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