Reducing this brandy-rich syrup over low heat helps keep it unclouded—drizzle it over pancakes, ice cream, or stir it into hot or cold drinks.
- 3 cups unsweetened apple juice
- 1 cup apple brandy
- 1 tbsp. fresh lemon juice
- 2 sticks cinnamon
- 1⁄8 tsp. kosher salt
Bring apple juice, brandy, lemon juice, and cinnamon to a simmer in a 2-qt. saucepan over medium-low heat. Cook, stirring occasionally, until sauce is reduced to 1 cup, 1½-2 hours. Discard cinnamon and stir in salt.