This sauce is to be served with the maple glazed ham and pineapple pave.

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
25
Yield:
8 cups
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1 tablespoon butter in a large saucepan over medium heat; cook and stir onion in hot butter until starting to caramelize, 8 to 10 minutes. Add ginger to onion; cook and stir until fragrant and caramelized, 2 to 5 minutes more.

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  • Stir brown sugar, cornstarch, cinnamon, star anise, mustard, cloves, salt, and pepper into onion mixture; cook until brown sugar and cornstarch dissolve. Slowly mix vinegar into brown sugar mixture. Add apple cider, raisins and bourbon; bring to a boil, stirring frequently, and cook until sauce is reduced by half, 15 to 25 minutes. Remove from heat.

  • Whisk 1 pound butter into sauce, 1 tablespoon at a time, until butter melts and sauce is glossy and thick.

Cook's Note:

When serving, keep the temperature of the sauce under 140 degrees F (60 degrees C), or it will break.

Nutrition Facts

262 calories; protein 0.8g 2% DV; carbohydrates 26.5g 9% DV; fat 15.4g 24% DV; cholesterol 40.3mg 13% DV; sodium 122.4mg 5% DV. Full Nutrition