Source: Chef Eddie Matney – Eddie Matney’s, Phoenix, Arizona
2 cloves garlic
2 shallots
1 tablespoon butter
1/2 cup brandy
1 cup chicken stock
1/2 cup apple cider
1 teaspoon chipotle chiles
2 apples, finely chopped
1/2 can cranberry sauce
Salt and pepper to taste
Sauté garlic, onions and apples in butter. Add brandy, stock and cider; simmer until reduced by half. Add cranberry sauce and chipotle chiles; simmer 10 minutes.
Season with salt and pepper before serving.