2/3 cup apple cider
1/3 cup chicken broth, reduced-sodium
2 tablespoons water, cold
1 tablespoons brandy, OR apple cider
1 1/2 teaspoons cornstarch
1 teaspoon cider vinegar
1/2 teaspoon butter
1/8 teaspoon ground ginger
Combine 2/3 cup apple cider and chicken broth in small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1/2 cup.
Combine water, brandy (or apple cider) and cornstarch. Slowly stir cornstarch mixture into broth mixture using a wire whisk. Cook and stir for 2 minutes. Remove from heat; stir in vinegar, butter and ginger. Serve with roasted pork and vegetables.
Makes 1/2 cup or 2 tablespoons per serving.