- 4 cups apple cider
- 1 vanilla bean split lengthwise
- 1/2 cup dark brown sugar - (packed)
- 1/4 cup unsalted butter - (1/2 stick)
Place cider in heavy large skillet. Scrape in seeds from vanilla bean; add bean. Boil cider mixture until reduced to 2 cups, about 15 minutes. Add sugar and butter. Cook until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about 6 minutes longer. (Can be made 3 days ahead. Transfer to small bowl. Cover; chill. Remove vanilla bean before using.)
This recipe yields 1 1/2 cups.