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Red Apple Balsamic Sauce
Category: Dressings & Vinaigrettes
Add the warm taste of fall and freshly picked apples to pork or poultry dishes with this rich sauce, made with our popular Red Apple Balsamic Vinegar.
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon OTO Extra Virgin Olive Oil
- 1/2 cup of OTO Red Apple Balsamic Vinegar
- 1/2 cup red wine
- 1 1/2 cups chicken stock
- 1 cup beef stock
- 1 tablespoon butter
- 1 granny smith apple
- 1/2 cup golden raisins
- salt and pepper
Cook garlic and shallots in EVOO in a saucepan until softened. Add red wine and Red Apple Vinegar and boil until reduced, about 8-10 minutes. Add chicken and beef/veal stock and reduce to about 1¼ cups, about 15-20 minutes.
Peel apple and cut into small dice. In a medium sauté pan, sauté apple and raisins in butter until apple is golden brown, but not falling apart, about 2-3 minutes. Add vinegar/stock sauce and simmer for 1 minute. Salt and pepper if necessary. Spoon over pork chops, pork tenderloin, chicken, or duck.