Apple-Sage Sauce


From Cuisine at home Pork Wellington recipe but great with any pork or chicken. Rave reviews!!  This recipe serves


  • 1 Tbs butter --unsalted Butter, without salt
  • 1/2 cup yellow onion, chopped Onions, yellow, sauteed
  • 1/4 cup carrot, chopped Carrots, raw
  • 1/4 cup celery, chopped Celery, raw
  • 1 Tbs tomato paste Tomato products, canned, paste, with salt added
  • 2 bay leaves Spices, bay leaf, crumbled
  • 1/4 cup apple juice/cider
  • 1/4 cup dry white wine Alcoholic beverage, wine, table, white
  • 3 cups beef broth Soup, beef broth or bouillon canned, ready-to-serve
  • 2 Tbs cold water Water, municipal
  • 2 tsp cornstarch Cornstarch
  • 1 Tbs apple jelly Jams and preservers, apple jelly
  • 1 Tbs butter Butter, without salt
  • 2 tsp minced fresh sage
  • salt and pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

Saute vegetables, tomato paste, and bay leaves in butter until soft, 5 mins. Deglaze with apple cider and wine, scraping bits from the bottom of pan. simmer until reduce; 5 mins. Add beef broth ; simmer 8-10 mins, then strain. ( Can be prepared ahead of time to this point.) Return to a clean pan and bring to a boil over high heat.

Step 2

Combine cornstarch and water in a small bowl, smashing out lumps with your fingers. Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened. Finish with jelly,butter,sage, salt and pepper. Serve warm


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