Apple Cider Sauce

From Cook's Illustrated. Serve with recipe #303303 - or come up with your own uses! Equally good on grilled chicken, or on steaks (especially filet mignon).

Ready In:
17mins
Serves:
Yields:
Units:

ingredients

directions

  • Combine cider, broth, vinegar, and cinnamon stick in medium saucepan; simmer over medium-high heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove cinnamon stick and discard. Set sauce aside until pork is cooked.
  • Put 1 tablespoon butter in a clean skillet and heat over medium heat until melted and foaming subsides. Add shallot and apple and cook, stirring occasionally, until softened and beginning to brown, 1 to 2 minutes. Remove skillet from heat and add Calvados. Return skillet to heat and cook about 1 minute, scraping bottom with wooden spoon to loosen browned bits.
  • Add reduced cider mixture, any juices from resting meat, and thyme; increase heat to medium-high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off heat, whisk in remaining 3 tablespoons butter, and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.
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RECIPE MADE WITH LOVE BY

@DrGaellon
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@DrGaellon
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"From Cook's Illustrated. Serve with recipe #303303 - or come up with your own uses! Equally good on grilled chicken, or on steaks (especially filet mignon)."
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  1. Cook In Northwest
    Was this wonderful or what? I have to admit I made a lot of subsitutions, but I don't think they were a big diversion from the original. I used some previously reduced (boiled cider) for the apple cider and made it 1/2 cup instead of 1 1/2 cups. I used homemade chicken broth. I also goofed and put the entire 4 Tbsp butter into the pan for the shallots and apple. It didn't seem to matter that much. I used brandy instead of calvados. I didn't have fresh thyme, so I sprinkled a couple generous dashes of dried, ground thyme into the mix. Regardless of the subs, it was fabulous over my crock pot roasted pork loin. It's a keeper in my "favorites" book.
    Reply
  2. DrGaellon
    From Cook's Illustrated. Serve with recipe #303303 - or come up with your own uses! Equally good on grilled chicken, or on steaks (especially filet mignon).
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