Williams Sonoma Braising Sauce, Apple Cider Sage
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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
Rated 5 out of 5 by HeatherAnnie from Great taste! I have used this product several times. I've used it in my Dutch oven and I've also used it with pork chops in the slow cooker. It has awesome flavor and is so easy to use. Everyone I serve it to seems to enjoy it too. It has a nice apple flavor without being overly sweet.Date published: 2017-10-01Rated 5 out of 5 by Snafu from Oh, My! This is great stuff! So I'm a bit of a food snob. I don't buy anything prepared except for things that are too much of a hassle to make otherwise. I saw these sauces on sale when in the store with my SO. He said, "Why don't you get a couple for the days you're too busy cooking for others that you can't cook for us." Awww. Poor Baby! So I got a few. One of those days came up! I had a pork roast so I opened the Apple Cider Sage. This time, I didn't mess around with the sauce adding this or that. I left the flavor alone BUT I mixed in a packet of unflavored gelatin to the sauce so it would be thicker. I browned the roast in the pot and then mixed in the sauce. I put it on High for 5 hours and then keep warm until I got to it. I made 1/2” slices and put the sauce on that. Oh Wow. Because it was just the two of us, there was a lot of sauce left over, so I froze the remaining 2 cups to use. I'll add that to the next jar I open and cook it all together. Hey, it's only more flavor to love!Date published: 2016-11-17Rated 5 out of 5 by AnnieLaurie from Used in my slow cooker. Delicious sauce. I've used it on pork loin and chicken breasts/tenders in my slow cooker. Sometimes, I add peeled cubed potatoes and baby carrots. Serve with apple sauce on the side. Easy dinner.Date published: 2015-11-24Rated 5 out of 5 by GZCOOK from GREAT REVIEWS Made this for guests. Was very well received. I sliced Pork tenderloin, browned it in the All-Clad insert, with onion slices. Put insert in slow cooker base, added sauce and apples. Served over wide egg noodles. Looking forward to having it again.Date published: 2015-11-20Rated 5 out of 5 by egelbmann from wonderful fall port roast used this sauce to braise a port loin in the slow cooker for a small dinner party, rave reviews. Wend to WS the next day to buy two more jars!Date published: 2015-03-04Rated 5 out of 5 by debb281 from Amazing for dinner Used w/pork shoulder roast. My family loved this, all said this is delicious! I'm ordering more!Date published: 2014-11-02