The Food Lab: Better Home Cooking Through Science

(Nandana) #1

apple cider and cider vinegar cut through it all, making it
almost reminiscent of an eastern North Carolina–style
vinegar barbecue sauce—my favorite sauce for barbecued
pork.


MAKES ABOUT 1½ CUPS


4 Granny Smith apples, peeled, cored, and cut into ½-inch
cubes
¼ cup packed brown sugar
2 tablespoons unsalted butter
2 tablespoons cider vinegar
½ cup apple cider
Kosher salt and freshly ground black pepper

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