Apple Cider Brandy Cream Sauce is so good, you will want to grab a spoon and eat it like soup! Rich and creamy, slightly sweet and spicy, Apple Cider Brandy Cream Sauce is perfect with pork, especially with our Apple Cider Pork Tenderloin. The deep flavors of apple cider and brandy really shine through, making this sauce so delicious. Apple Cider Brandy Cream Sauce is reduced twice, resulting in its complex flavor and the wonderful silky finish, perfect for coating the pork tenderloin. Excess Apple Cider Brandy Cream Sauce will probably store well, covered and refrigerated, then gently reheated to serve again, but we don’t think you will have any left over at the initial serving. Enjoy!
Total Time: 1 hour. Yields 2 cups.
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Ingredients:
- 2 cups unfiltered Apple Cider
- 3 Tbs Unsalted Butter
- 3 Tbs pureed Shallot
- 1 ½ Tbs Ginger paste
- 1 Cinnamon stick
- ¼ tsp fine Sea Salt
- ¼ tsp ground Cloves
- 1/8 tsp ground Nutmeg
- ½ cup Brandy
- 1 ½ cups Heavy Cream
Preparation:
- Pour the unfiltered apple cider into a 1-quart saucepan and reduce volume by half.
- Melt the unsalted butter in 2-quart saucepan over a medium-low heat, add the shallot puree and ginger paste and sauté, uncovered, until the shallot and ginger are a light golden color.
- Add the cinnamon stick, fine sea salt, ground cloves and ground nutmeg to the sauteed shallot and ginger, stir to mix and continue to sauté for 1 minute.
- Pour the reduced apple cider and brandy into the saucepan containing the seasoned, sauteed shallot and ginger, stir to mix and cook, uncovered, over a medium-low heat until bubbling.
- Pour the heavy cream into bubbling sauce, stir to mix, continue to cook, uncovered, and reduce the sauce’s volume by half.
- Keep the Apple Cider Brandy Cream Sauce warm until ready to serve.
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