- 1 shallot, minced
- 3 T butter
- 1 T fresh thyme leaves, minced
- 3 cups cider
Fall is about apples and apples are about cider…and a classic cider reduction is easy and fantastic on roast chicken, pork,winter squash, and more
Melt 1 tablespoon of butter in small skillet and saute shallot just until soft, about 3 minutes. Add cider and thyme, up heat, and gently boil until the cider has reduced to half. This will take about 5 minutes. Whisk in the remaining butter for a savory/sweet reduction that is absolutely amazing on a wide variety of fall and winter foods.