Calvados Sauce

Instead of gravy for poultry, pork, etc. From New Mexico Magazine.

• Ready In: 25 mins
• Serves: 4
• Yields: 1 1/4 cups

Ingredients

• 1⁄2 cup calvados (a type of French apple brandy)
• 2  cups apple cider
• 1  medium shallot, finely chopped
• 1⁄2 cup heavy cream
• 2  tablespoons butter, in 1/2-inch cubes

Directions

1. Put calvados, cider, and shallots in a saucepan.
2. Bring to a rapid boil and simmer until volume is reduced by half.
3. Strain out the shallots, return reduced liquid to pan.
4. Bring to a boil and whisk in cream and butter just prior to serving.