• Cooking Time:
  • Servings:
  • Preparation Time:


  • 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
  • 1 teaspoon fresh chopped thyme
  • 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.
  • Yield:
  • "3 cups"
  • NOTES : 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.


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