Apple Cider Sauce Recipes

Steps:

• Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
• Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
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Steps:

• Preheat the oven to 325°F (165°C).
• Season the pork with the salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
• Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
• Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
• Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.

Steps:

• In a saucepan over medium-high heat, bring the cider to a boil and let boil until it's reduced down to 1/2 cup.
• Now whisk in the mustard and cream; season with cayenne, salt, and pepper.
• Continue boiling until this mixture reduces down to 1/2 cup.
• Remove from heat and keep warm until ready to serve.
• You could prepare this in advance and reheat gently when it's needed.
• I have made this sauce only once--I don't know why I haven't made it since--and I was impatient and did not let it reduce the second time all the way down to 1/2 cup; it was still rich, luscious and very, very yummy.

Steps:

• Mix apples, brown sugar, cinnamon, lemon juice, apple cider, and salt together in a large pot over medium-high heat. Bring to a boil, then reduce heat to low and simmer for until apples are soft, about 20 minutes. Use a potato masher while cooking to help break down the apples. Serve warm or cool.