Spiced Apple Cider Bourbon Caramel Sauce

In a high-sided sauce pan, combine the apple cider, vanilla bean seeds and reserved pod, cinnamon stick and bring to a boil. Lower to a simmer until reduced to about 2/3-3/4 cup. It should be syrupy.

Add in the granulated sugar, brown sugar and salt and clip on a candy thermometer and cook without stirring until it reaches 240ºF. Add in the butter 1 tablespoon at a time and stir until melted.

Remove from the heat and add in the heavy cream and bourbon, being careful as the mixture may bubble up. Heat on low again and stir until it starts to slightly thicken back up, about 5 minutes.

Let cool in the pan 10 minutes and then transfer to a glass jar, such as a Mason jar, and cool completely. It will firm up as it cools.

Keep refrigerated. This sauce will last several weeks in the refrigerator, if it doesn’t get eat all up within the first few days of being made.