I have made Joy of Cooking's Buttered Cider Sauce for roast pork and it is delicious. But for Christmas, we warmed a Honey Baked Ham, and DH wanted a sauce, so I made the Buttered Cider Sauce for it too. It was absolutely, perfectly delicious.

Buttered Cider Sauce

Chop into coarse 1/4 inch pieces, 1 large Granny Smith or other firm apple. Do not peel it.

Melt in a medium, heavy saucepan:

1 Tablespoon unsalted butter.

Add the apple and cook over medium heat, stirring occasionally, until softened, about 5 minutes.

Add:

1 1/2 cups cider or unsweetened apple juice

1/4 cup sugar

1/4 cup honey

Simmer until the apple chunks are transparent, about 15 minutes. Pour through a sieve set over a bowl. Return the liquid to the saucepan. Force the apple pulp through the sieve with the back of a wooden spoon, discarding the skin and core left behind. Stir the apple pulp into the liquid and rapidly boil down over high heat, stirring, until the mixture reduces to about 1 cup of thin sauce. Remove from heat and stir in:

3 tablespoons softened butter,

scant 1/4 teaspoon freshly grated or ground nutmeg,

1/8 teaspoon of salt.

When the butter is melted, if you wish, add:

2 Tablespoons brandy, applejack, or Calvados. Serve at once or refrigerate for up to one week. Reheat and serve.

I don't add the brandy and I use the salted butter I have on hand. I used a Granny Smith apple.