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2 cups apple cider
Boil the cider and syrup in a large heavy saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove pan from heat.
Mix in half of thyme and marjoram, and all of the lemon peel. Add margarine and whisk until melted.
Season generously with salt and pepper.
Cover and refrigerate until cold, about 2 hours. May be kept in the refrigerator for up to two days.
Poster's Notes:
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
1/3 cup pure maple syrup
2 tbsp. chopped fresh thyme (or 2 tsp. dried)
2 tbsp. chopped fresh marjoram (or 2 tsp. dried)
1 tsp. grated lemon peel
3/4 cup margarine at room temperature
Broth, to taste
I still use the whole recipe to adapt. Use only 1 tablespoon of each (or 1 teaspoon dried) herb. The rest was used on the bird itself. I add the broth when I'm heating it for serving. That way I can adjust it so that the gravy is not too thick or thin.