Spiced Cider Rum Sauce

A jar of spiced cider caramel sauce.

As our focus shifts from our ordinary everyday existence  to holiday-themed-revelry, I thought you might appreciate a simple recipe that’s perfect for hostess gifting  (or for squirreling away for yourself, if you’re not the revelry type).  This sauce elevates an everyday dessert and transforms it into something with a seasonal flair.  It’s equally at home over a scoop of vanilla as it is drizzled on a slice of poundcake.  It’s transformative over a poached pear or baked apple.  And if you’re so inclined,  spoon some into your morning yogurt or oatmeal instead of honey


Spiced cider and rum sauce.  Yes.  I know.  It has the flavor and intensity of spiced apple cider with the luscious creamy mouth feel of a silky, buttery caramel.  Oh, and there’s that hit of rum at the end.

cider reduction
reduction with spices

It’s not difficult to make, and there’s no candy thermometer required (I love that).  The cider reduction takes a little time, about 15-20 minutes, to reduce the two cups of cider to about half a cup.  And that’s where the fun begins.

bubbling sauce
adding butter

Add a little sugar and corn syrup and boil until the sugar is completely dissolved and you have a crowning foam of cidery bubbles.  Cream and butter add that luscious, velvety texture you want in a caramel-type sauce — and a little salt enhances those flavors.

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adding rum

Finally, after the sauce cools, stir in the rum.  Adding it while hot diminishes the rum flavor, so wait about 15 minutes before incorporating it.  The mixture will thicken as it cools.   I like to pack this into those cute half-pint mason jars.  Stick a bow on top, and you’re ready for your neighbor’s holiday cocktail party.

Spiced Cider Rum Sauce drizzle
Spiced Cider Rum Sauce with spoon
Spiced Cider Rum Sauce over ice cream
Thick Spiced Cider Rum Sauce
Spiced Cider Rum Sauce over dessert

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4.86 from 7 votes

Spiced Cider Rum Sauce

Creamy, silky and buttery with a hint of rum this Spiced Cider and Rum Sauce is perfect over ice cream, baked apples or other holiday fare!
Author: Lisa Lotts
Course Dessert
Cuisine American
Keyword apple cider, fall dessert, rum, sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8


  • 2 cups apple cider
  • 1 cinnamon stick
  • 3 whole cloves
  • 3 allspice berries
  • ½ cup sugar
  • ¼ cup corn syrup
  • ¼ cup cream
  • 2 tablespoons unsalted butter
  • ¼ 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 stick, allspice berries and cloves 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 warm or chilled over poached or baked apples or pears, or with ice cream, fruit tarts or any other treat that needs embellishment. Store in a glass or tupperware jar in the refrigerator.


Calories: 166kcal | Carbohydrates: 27g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 65mg | Sugar: 26g | Vitamin A: 195IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 0.1mg

More Indulgent Dessert Toppings:

Don’t Forget To “Pin It” For Later!

This simple caramel topping is a fall favorite! Spiced Cider Rum Sauce is thick and lightly spiced - great on ice cream or apple cakes and tarts.

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  1. sabrinamodelle says:

    5 stars
    This looks delicious, perfect sauce. Love to put on my favorite ice cream.

  2. 5 stars
    Apple cider, caramel and rum – this sauce is seriously made for me! Forget about giving it away, I’d make it for myself lol! And you were not kidding when you said it’s perfect with everything! I cannot wait to try this.

    1. Yes, it’s kind of a cross between a caramel apple and a buttered rum.

  3. Dahn @savor the Best says:

    this looks absolutely divine, I have a tub of vanilla ice cream that is waiting for this

    1. I think that would work fine! Save some for me.

  4. Sounds delicious! Can you leave the rum out or substitute with rum extract to make it more family and medication friendly? How much rum extract would you suggest if substitution is okay?

    1. Hi Diane! You can leave the rum out altogether (though — there really isn’t much). Extracts are more concentrated – I would start with a quarter teaspoon and gradually increase from there according to your tastes.

  5. This looks great! If I have boiled cider I bought from King Arthur Flour, can I just skip step 1 and start at step 2? This would be great on so many things!

    1. I don’t see why not – you just want to really concentrate the flavors… I didn’t know King Arthur Flour sold boiled cider… Where did you find that?

  6. Tricia Buice says:

    5 stars
    Oh boy I need to make this beautiful sauce! I can think of a ton of ways to use it starting with a spoon! Happy holidays!

  7. 5 stars
    What an utterly luxurious sauce ~~ I’m not sure I need anything to put it on, just hand me a big spoon 😉

  8. Amy Stafford says:

    I really like the idea of gifting this over the holidays! Everyone who receives it will be thrilled.

  9. 5 stars
    What a wonderful sauce! I can imagine stirring this into porridge on a cold day or just drizzled over ice cream for a delicious dessert!