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Thursday, Sept. 30, 2010 09:55 am

Cider sauce

  • 1/2 c. minced shallots or onions, NOT super-sweet
  • 1 T. bacon fat OR unsalted butter OR the fat and browned bits left in the skillet from sautéing the pork chops
  • 1/2 c. applejack or Calvados
  • 4 c. unsalted chicken stock
  • 2 c. unpasteurized apple cider
  • Salt, freshly ground pepper, and cider vinegar to taste

If using the skillet or pan in which the meat or poultry has cooked, pour off any excess fat so that only a thin film remains. Otherwise, melt the bacon fat or butter in a medium to large skillet over medium high heat. Add the shallots and stir until softened. Pour in the applejack and increase the heat to high. Add the cider and chicken stock and boil until the mixture is reduced to a syrupy glaze, 15-20 minutes. Season to taste.
Variations on this sauce include whisking in 1/2 c. heavy cream and/or removing the finished sauce from the heat and whisking in 4 T. chilled butter cut into bits and whisked in a few at a time. You may also add 1-2 T. cracked black peppercorns.

Makes 1 – 1 1/2 c.

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