Williams-Sonoma Braising Sauce, Apple Cider Sage
Need to get a great home-cooked dinner on the table in a hurry? Our timesaving sauce makes it easy to enjoy a savory, succulent braise – even on the busiest weeknights. We start by sautéing chunks of crisp apples and whole pearl onions, then simmer them with hard cider, Calvados brandy, savory herbs and Dijon mustard. The result is a sweet-savory sauce with all the complex and satisfying flavor of a homemade, slow-cooked preparation. This warming blend of apples, cider and sage is the perfect starter for a braised pork pot roast. It's also great with chicken. Preparation is simple: just combine the sauce with sautéed chicken or pork in a large pan, then transfer to the oven to finish cooking.
- 1 lb. 8.5 oz. (makes 4-6 servings).
- Made in USA.
- Onion, apples, apple sauce, apple juice, hard apple cider, apple cider vinegar, brandy, extra virgin olive oil, brown sugar, whole grain mustard (distilled vinegar, water, mustard seed, salt, spices), garlic, dijon mustard (distilled vinegar, water, mustard seed, salt, white wine, sugar, spices, turmeric), chicken demi glace base (chicken stock, yeast extract, corn syrup solids, chicken fat, tomato paste, salt, modified starch, vegetable stock (carrot, onion, celery and garlic), natural flavors, citric acid), chicken base (chicken meat including natural chicken juices, salt, sugar, corn syrup solids, chicken fat, yeast extract, dried whey, natural flavorings, turmeric), salt, spices, thyme, sage.
- Contains milk, mustard.
- This product is prepared and packaged using machines that may come in contact with wheat/gluten, tree nuts, fish, shellfish, sesame, eggs, peanuts, soy.
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Apple Cider Sage Braised Pork Pot Roast
Season a 3- to 3 1/2-lb. (1.5- to 1.75-kg) boneless pork shoulder roast with salt and pepper. In a large fry pan or Dutch oven over medium-high heat, warm 2 Tbs. oil until just smoking. Working in batches, brown the pork on all sides. If using a slow cooker, transfer the pork to the insert and add the braising base. Cover and cook on high until the meat is fork-tender, about 5 hours. If using an oven, return all the pork to the pot, add the braising base and 1 cup (250 ml) water, and bring to a simmer. Cover the pot tightly with aluminum foil, then cover with the lid. Transfer to a 350°F (180°C) oven and cook until the meat is fork-tender, about 4 hours, turning the roast halfway through the cooking time. Transfer the pork to a carving board and let rest 10 minutes. Carve into slices and arrange on a platter. Skim the fat off the sauce and serve the sauce spooned on top of the pork.
Serves 6 to 8.
Williams-Sonoma Test Kitchen