Cider Sauce is fabulous with Pumpkin Puff Pancakes. The recipe comes from Marcia Adams’ Heirloom Recipes. It can be doubled, but make sure to serve it warm. This sauce would be great with any pancakes and I can imagine it would be good with apple pie and ice cream.
3/4 cup apple cider or juice
1/2 cup packed light brown sugar
1/2 cup light corn syrup
2 tablespoons butter
1 teaspoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
In a medium saucepan, combine all of the ingredients and bring to a boil. Lower the heat to low and simmer, uncovered, for 12 to 15 minutes. Keep warm until ready to serve. The leftover sauce will keep refrigerated in a jar for several weeks or longer.