Apple Cider Sauce

• 1 1/2 cups apple cider
• 1 cup low sodium chicken broth
• 2 teaspoons cider vinegar
• 1 cinnamon stick
• 4 tablespoons unsalted butter, cut into 4 pieces
• 2 large shallots, minced (about 1/2 cup)
• 1 tart apple, such as Granny Smith, cored, peeled, and diced small
• 1/4 cup apple brandy or 1/4 cup calvados
• 1 teaspoon minced fresh thyme leave
• table salt
• ground black pepper

1. Combine cider, broth, vinegar, and cinnamon stick in medium saucepan; simmer over medium-high heat until liquid is reduced to 1 cup, 10 to 12 minutes. Remove cinnamon stick and discard. Set sauce aside until pork is cooked.
2. Put 1 tablespoon butter in a clean skillet and heat over medium heat until melted and foaming subsides. Add shallot and apple and cook, stirring occasionally, until softened and beginning to brown, 1 to 2 minutes. Remove skillet from heat and add Calvados. Return skillet to heat and cook about 1 minute, scraping bottom with wooden spoon to loosen browned bits.
3. Add reduced cider mixture, any juices from resting meat, and thyme; increase heat to medium-high and simmer until thickened and reduced to 1 1/4 cups, 3 to 4 minutes. Off heat, whisk in remaining 3 tablespoons butter, and adjust seasonings with salt and pepper. Pour sauce over pork and serve immediately.

apple cider, chicken broth, cider vinegar, cinnamon, unsalted butter, shallots, apple, apple brandy, thyme, salt, ground black pepper

Taken from www.food.com/recipe/apple-cider-sauce-303156 (may not work)