Maple, Cider & Sage SauceMaple, Cider & Sage Sauce
Maple, Cider & Sage Sauce
Maple, Cider & Sage Sauce
This sauce turns ordinary ham into a holiday meal to remember. Best of all, it’s ready in just 15 minutes!
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Recipe - Stillwater
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Maple, Cider & Sage Sauce
Prep Time15 Minutes
Servings8
Cook Time15 Minutes
Ingredients
2 tablespoons Bertolli extra virgin olive oil
1/4 cup shallots, finely chopped
3 tablespoons Dijon mustard
2 teaspoon dried sage
1/2 teaspoon salt
1 cup apple cider
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
2 tablespoons chopped parsley
Directions
  1. In a 10-inch skillet, heat the oil over medium heat. Add the shallots and cook, stirring, for 2-3 minutes, until softened.
  2. Add the mustard, sage and salt and cook, stirring, for 1 minute. Add the cider and maple syrup and bring to a boil. Cook, stirring frequently, until slightly thickened and reduced to 2/3 cup, about 6-8 minutes.
  3. Stir in the vinegar. Taste and season with more vinegar and salt, if necessary.
15 minutes
Prep Time
15 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
2 tablespoons Bertolli extra virgin olive oil
Bertolli Olive Oil, Extra Virgin, Rich Taste
Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce
$11.49 was $13.49$0.68/oz
1/4 cup shallots, finely chopped
Fresh Shallots
Fresh Shallots, 0.25 Pound
$6.99/lb$6.99/lb
3 tablespoons Dijon mustard
Silver Spring Mustard, Dijon, Classic
Silver Spring Mustard, Dijon, Classic, 9.5 Ounce
$3.59$0.38/oz
2 teaspoon dried sage
McCormick Rubbed Sage
McCormick Rubbed Sage, 0.5 Ounce
$7.99$15.98/oz
1/2 teaspoon salt
Fresh Parsley
Fresh Parsley, 1 Each
$1.49
1 cup apple cider
Essential Everyday 100% Juice, Apple Cider
Essential Everyday 100% Juice, Apple Cider, 64 Fluid ounce
$2.19 was $3.39$0.03/fl oz
3 tablespoons maple syrup
Not Available
2 tablespoons apple cider vinegar
Heinz Apple Cider Vinegar with 5% Acidity
Heinz Apple Cider Vinegar with 5% Acidity, 32 Fluid ounce
$3.79$0.12/fl oz
2 tablespoons chopped parsley
Not Available

Directions

  1. In a 10-inch skillet, heat the oil over medium heat. Add the shallots and cook, stirring, for 2-3 minutes, until softened.
  2. Add the mustard, sage and salt and cook, stirring, for 1 minute. Add the cider and maple syrup and bring to a boil. Cook, stirring frequently, until slightly thickened and reduced to 2/3 cup, about 6-8 minutes.
  3. Stir in the vinegar. Taste and season with more vinegar and salt, if necessary.