2/3 cup apple cider

1/3 cup canned reduced-sodium chicken broth

2 tablespoons cold water

1 tablespoon brandy OR apple cider

1 1/2 teaspoons cornstarch

1 teaspoon cider vinegar

1/2 teaspoon butter

1/8 teaspoon ground ginger
 

1. Combine 2/3 cup apple cider and chicken broth in small saucepan.

2. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1/2 cup.

3. Combine water, brandy (or apple cider) and cornstarch.

4. Slowly stir cornstarch mixture into broth mixture using a wire whisk.

5. Cook and stir for 2 minutes.

6. Remove from heat; stir in vinegar, butter and ginger.

7. Serve with roasted pork and vegetables.

Makes 1/2 cup or 2 tablespoons per serving.
 

Recipe courtesy of the National Pork Board.

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