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Yields12 Servings
 4 cloves Garlic, minced
 4 large Shallot, minced
 1 tbsp VSOP Extra Virgin Olive Oil, your favorite varietal
 ½ cup VSOP Red Apple Aged Dark Balsamic Vinegar
 ½ cup Red Wine
 1 ½ cups Chicken Stock
 1 cup Beef Stock
 1 tbsp VSOP Organic Butter Extra Virgin Olive Oil
 ½ cup Golden Raisins
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 large Granny Smith Apple, peeled, cored & diced
1

In a saucepan, saute the garlic and shallots in the EVOO until softened.

2

Add the red wine and the balsamic and boil until reduced, about 8-10 minutes.

3

Add the stocks and simmer to reduce to about 1 1/2 cups, about 15-20 minutes.

4

Saute the apple and raisins in the butter EVOO until the apple is golden brown but not falling apart, about 2-3 minutes. Add the reduced stock and simmer for a minute or two to combine. Season with salt and pepper, if necessary. Spoon sauce over pork chops, pork tenderloin, chicken, or duck. Enjoy!

Ingredients

 4 cloves Garlic, minced
 4 large Shallot, minced
 1 tbsp VSOP Extra Virgin Olive Oil, your favorite varietal
 ½ cup VSOP Red Apple Aged Dark Balsamic Vinegar
 ½ cup Red Wine
 1 ½ cups Chicken Stock
 1 cup Beef Stock
 1 tbsp VSOP Organic Butter Extra Virgin Olive Oil
 ½ cup Golden Raisins
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 large Granny Smith Apple, peeled, cored & diced

Directions

1

In a saucepan, saute the garlic and shallots in the EVOO until softened.

2

Add the red wine and the balsamic and boil until reduced, about 8-10 minutes.

3

Add the stocks and simmer to reduce to about 1 1/2 cups, about 15-20 minutes.

4

Saute the apple and raisins in the butter EVOO until the apple is golden brown but not falling apart, about 2-3 minutes. Add the reduced stock and simmer for a minute or two to combine. Season with salt and pepper, if necessary. Spoon sauce over pork chops, pork tenderloin, chicken, or duck. Enjoy!

Red Apple Balsamic Sauce