2/3 cup cider vinegar
½ cup minced onion
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2 cups apple juice
1 teaspoon dry mustard
¼ teaspoon crumbled dried thyme
1½ cups fat-free, lower-sodium chicken broth
2 teaspoons cornstarch
2 tablespoons Dijon mustard
¼ teaspoon fresh ground black pepper
Add vinegar and onions to a heavy saucepan and bring the mixture to a boil, stirring occasionally. Boil until liquid evaporates and remaining glaze is caramelized, being careful not to let it burn.
Whisk in apple juice, dry mustard and thyme and bring to a boil, stirring, and boil it until it is reduced to about 1 cup, 8-10 minutes.
Pour 2 tablespoons chicken broth into a small bowl and set aside. Add remaining broth to saucepan and boil mixture an additional 8 minutes.
Whisk the reserved chicken broth and cornstarch until combined; whisk into saucepan and return to the boil. Remove pan from heat and whisk in Dijon mustard and pepper.
Makes about 2 cups.
LeanNote: Since a holiday kitchen can be hectic, this sauce may be prepared up to one day in advance, covered and refrigerated. Reheat before serving. If necessary, thin with additional apple juice or broth, when reheating.
Nutrition values per 2 tablespoons: 24 calories (7 percent from fat), 0.2 g fat (trace amount saturated), 5.2 g carbohydrates, 0.1 g fiber, 0.3 g protein, 0 cholesterol, 95 mg sodium.