This reduction sauce is delicious on ham and pork. If you’re short on time, substitute 1 1⁄2 cups of applesauce for the fresh apples.
Makes: 3Hands-on: 30 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 4 large firm apples, peeled, cored, and diced
- 2 whole cloves
- 1 tsp. wine vinegar
- 1⁄2 cup maple syrup
- 1⁄4 cup apple jelly
- 2 tsp. minced garlic
- 1 cup chicken broth
- Place apples and cloves in a large saucepan and cover with water. Bring to a boil over medium-high heat, then reduce heat to low. Simmer, stirring regularly until apples are soft, about 30 minutes. Put the apple mixture through a sieve or food mill.
- Return the applesauce to the pan and add all remaining ingredients. Bring to a rolling boil over high heat. Cook, stirring regularly, until liquid is reduced by 1⁄2 cup. This should take about 20 minutes.
- Pour into sterilized jars, leaving 1⁄4 inch headspace. Wipe the rims and caps and process for 15 minutes in a hot-water bath.