BUTTERED CIDER SAUCE
About 1 cup
This sauce is terrific on gingerbread, pumpkin pie, or apple crisp.
Without peeling or coring, chop into ¼-inch pieces:
- 1 large Granny Smith or other firm apple
Melt in a medium heavy saucepan:
- 1 tablespoon unsalted butter
Add the chopped apple and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add:
- 1 ½ cups apple cider or unsweetened apple juice
- ¼ cup sugar
- 2 tablespoons honey
Simmer until the apple pieces are translucent, about 15 minutes. Transfer the apple mixture to a sieve set over a bowl. Return the liquid to the saucepan, then force the apple pulp through the sieve. Discard the skin and core. Stir the apple pulp into the liquid and boil rapidly over high heat, stirring, until reduced to about 1 cup. Remove from the heat and stir in:
- 3 tablespoons unsalted butter, softened
- ¼ teaspoon grated or ground nutmeg
- ⅛ teaspoon salt
When the butter is melted, if desired, add:
- (2 tablespoons brandy, applejack, or Calvados)
Serve at once, or let cool. Cover and refrigerate for up to 1 week. Reheat over low heat.