Cider-Golden Raisin Sauce
By Andrew JanjigianPublished on September 25, 2013
Time
50 minutes
Yield
Serves 6 to 8 (Makes about 1 3/4 cups)
Ingredients
2 cups apple cider 1 cup golden raisins ½ cup plus 2 teaspoons cider vinegar 4 sprigs fresh thyme, plus 2 teaspoons minced2 shallots, minced¼ cup heavy cream 16 tablespoons unsalted butter, cut into ½-inch pieces and chilled1 tablespoon Calvados 1 teaspoon salt ½ teaspoon pepper
Instructions
- Combine cider and raisins in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain cider through fine-mesh strainer into medium saucepan, reserving raisins.
- Add 1/2 cup vinegar, thyme sprigs, and shallots to cider and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures 3/4 cup, 14 to 16 minutes. Add cream and reduce again to 3/4 cup, about 5 minutes. Discard thyme sprigs. Off heat, whisk in butter, few pieces at a time, until fully incorporated. Stir in raisins, remaining 2 teaspoons vinegar, minced thyme, Calvados, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let sauce cool completely and refrigerate for up to 2 days. Reheat in small saucepan over medium-low heat, stirring frequently, until warm.
Time
50 minutesYield
Serves 6 to 8 (Makes about 1 3/4 cups)Ingredients
2 cups apple cider
1 cup golden raisins
½ cup plus 2 teaspoons cider vinegar
4 sprigs fresh thyme, plus 2 teaspoons minced
2 shallots, minced
¼ cup heavy cream
16 tablespoons unsalted butter, cut into ½-inch pieces and chilled
1 tablespoon Calvados
1 teaspoon salt
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
2 cups apple cider
1 cup golden raisins
½ cup plus 2 teaspoons cider vinegar
4 sprigs fresh thyme, plus 2 teaspoons minced
2 shallots, minced
¼ cup heavy cream
16 tablespoons unsalted butter, cut into ½-inch pieces and chilled
1 tablespoon Calvados
1 teaspoon salt
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
2 cups apple cider
1 cup golden raisins
½ cup plus 2 teaspoons cider vinegar
4 sprigs fresh thyme, plus 2 teaspoons minced
2 shallots, minced
¼ cup heavy cream
16 tablespoons unsalted butter, cut into ½-inch pieces and chilled
1 tablespoon Calvados
1 teaspoon salt
½ teaspoon pepper
Test Kitchen Techniques
Why This Recipe Works
We cure our pork rib roast overnight with a salt and sugar rub, which seasons it well and gives it a mahogany appearance. We then cook it slowly, to help keep it as moist and juicy as possible. To dress it up for a holiday feast, we pair it with an elegant and concentrated cider and golden raisin beurre rouge sauce.
Instructions
- Combine cider and raisins in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain cider through fine-mesh strainer into medium saucepan, reserving raisins.
- Add 1/2 cup vinegar, thyme sprigs, and shallots to cider and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures 3/4 cup, 14 to 16 minutes. Add cream and reduce again to 3/4 cup, about 5 minutes. Discard thyme sprigs. Off heat, whisk in butter, few pieces at a time, until fully incorporated. Stir in raisins, remaining 2 teaspoons vinegar, minced thyme, Calvados, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let sauce cool completely and refrigerate for up to 2 days. Reheat in small saucepan over medium-low heat, stirring frequently, until warm.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments