Recipe Index: Chef Tanya Holland

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Apple Cider Sauce

Makes about 3 cups

Preparing this sauce in a nonreactive pot allows the sugar to reduce and become syrupy without evaporating. You can prepare this up to a week in advance. Allow it to cool and store in an airtight container in the refrigerator.

• 1 quart chicken stock
• 1/2 cup apple cider
• 1/4 cup Madeira wine
• 1/4 cup light-brown sugar
• 1/2 onion, quartered
• 2 cloves garlic
• 1 teaspoon whole black peppercorns
• 2 slices uncooked bacon
• Stems of picked herbs used for pork
• 2 green apples, peeled, cored, and sliced thin

In a medium nonreactive pot, heat all ingredients except apples over medium heat, and reduce to 1 cup, about 20 minutes. Strain mixture, and discard solids. Add apples to the sauce, and continue to cook until apples are tender, about 15 minutes.