This is AMAZING over french toast (egg-nog or other) and has become a staple for Christmas brunch.
2 c apple cider
6 t light corn syrup (you could also use maple syrup)
2 T dark brown sugar
6-8 T unsalted butter
3 apples, diced
2 c cranberries, washed and picked over
1/2 c granulated sugar
1/2 t vanilla
Whisk apple cider, syrup and brown sugar in heavy saucepan over high head until reduced to about 1 cup (about 15 minutes). Add half of butter and whisk until melted. Remove from heat.
Melt remaining half of butter in large skillet over medium heat, add apples, sauté 2 minutes. Stir in cider mixture, boil until syrup consistency (about 6 minutes). Stir in vanilla. Serve warm.