• 1/2 cup cider vinegar
  
• 1/2 cup dry white wine
  
• 1 cup apple cider
  
• 1 cup chicken stock
  
• 5 Tablespoons dark brown sugar
  
• 1/2 cup dried apples -- finely chopped
  
• 1 Tablespoon cornstarch
  
• 2 Tablespoons Dijon mustard

In a saucepan, combine the vinegar, wine, cider, 3/4 cup stock, brown sugar, and apples. Bring to a boil, stirring occasionally, and simmer 5 minutes. In a small bowl, whisk together cornstarch and remaining 1/4 cup stock and add to apple mixture in a steady stream, whisking. Bring to boil and simmer for 2 minutes. The sauce may be prepared up to this point 3 days in advance. Remove from heat and whisk in the mustard, and salt and pepper to taste. Makes 3-1/2 cups.

- - - - - - - - - - - - - - - - - -

NOTES : I omit the apples--they are expensive and I prefer the smooth texture.