• ½ c apple cider vinegar
  • ½ c honey
  • 1 tsp cracked black peppercorns
  • 2 slices fresh ginger
  • ½ c apple juice
  • ½ c chicken broth
  • 2 apples, peeled small dice juice of  one lemon


  • Combine vinegar, honey, peppercorns, and ginger, bring to a boil and reduce to thick syrup.
  • Peel and small dice apples, squeeze lemon juice over apples to prevent oxidation.
  • Add remaining ingredients, bring to a boil and reduce until syrupy consistency.
  • Use this sauce as a glace for fowl, poultry, fish, or other red meats.
  • May be used as salad dressing or mixed with mayonnaise or sour cream.
  • May be used as binding agent for bound salads.

Yield approx. 1 pt

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