Apple Cider Caramel Sauce

Pour the apple cider into a small saucepan and add the cinnamon stick.

Bring to a simmer over medium heat and let it reduce by about half. This will concentrate the apple flavor.

Once reduced, remove the cinnamon stick and set the concentrated apple cider aside.

In a separate, larger saucepan, combine the brown sugar and granulated sugar.

Melt the sugars over medium heat, stirring constantly until they are completely dissolved and begin to bubble.

Slowly and carefully pour in the heavy cream while stirring continuously. Be cautious, as the mixture will bubble up vigorously.

Add the butter and whisk until it is fully melted and incorporated into the caramel.

Stir in the reserved reduced apple cider.

Remove the saucepan from the heat and whisk in the vanilla extract and sea salt.

Allow the caramel sauce to cool slightly in the pot before carefully pouring it into clean glass jars for storage. The sauce will thicken as it cools.