Black Pepper Cider Sauce

225 ml Veal stock or light chicken stock
1 tb Butter; unsalted
125 ml Red wine
2 Sprigs thyme
4 Shallots
125 ml Double cream
1 tb Black peppercorns to taste; crushed
125 ml Cider; (medium dry)
2 Cloves garlic
50 ml Calvados; (optional)

Saute shallots and garlic and add the thyme, red wine and cider and reduce by half. Add the stock and reduce by half again.

Over a medium heat pour in the cream and reduce until the sauce begins to thicken. Whisk in the butter. Sieve and keep warm and add the crushed pepper corns.

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