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I have never made this but have saved it because I think it would go well served hot over an apple pie or apple dumpling if the rosemary pepper and parsley were left out. As it is I think this would go well with a pork roast or chicken.


  • 1 cup apple cider or juice
  • 1 teaspoon lemon juice
  • 1/4 teaspoon dried rosemary
  • 1/8 teaspoon pepper
  • 1/2 cup heavy cream (see Note)
  • 1 tablespoon chopped fresh parsley


  • In a pan, heat over medium high heat, apple cider, lemon juice, rosemary, and pepper.
  • Reduce heat. Add heavy cream to pan. Cook and stir until reduced by half and thickened. Stir in parsley.
  • Note: If using milk or low-fat milk in place of heavy cream, thicken sauce with 1 teaspoon cornstarch dissolved in 2 tablespoons apple cider.
  • Marlene

Categories: Condiment, Sauce  Sweet Sauce 
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