1 ga Apple cider
4 Shallots, chopped
2 tb Black peppercorns
Put all the ingredients in a big nonreactive kettle and boil them for
4-6 hours, or until you have about 1 cup of syrupy liquid. Strain the
sauce. It doesn't need to be refrigerated if you're only keeping it
for a day or two. Warm the sauce over low heat before serving.
by Ann Hodgman