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Cider Cream Sauce

  • 4-ounces hard cider
  • 4-ounces heavy whipping cream
  • 1 pinch salt
  • 2 pinches white pepper

In a medium saucepan, simmer the hard cider until the volume is decreased by one-half.

Take ¼ of the reduced cider and add that to the heavy cream to equalize the temperature of both liquids.

Slowly mix the cream mixture into the simmering cider and lower heat.

Simmer until the sauce thickens, stirring constantly.

Serve with Corned Beef and Cabbage.

Serves 4.

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