Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons finely grated peeled fresh ginger
• 2 shallots, peeled and sliced
• 6 cloves garlic, peeled and smashed
• 1 1/2 cups bourbon
• 1 quart sweet apple cider
• 1 cup apple jelly
• 1/4 cup dark molasses
• 1 bay leaf
• 2 teaspoons coriander seeds
• 1/2 teaspoon black peppercorns
• 2 sprigs fresh sage or 1 teaspoon dried sage
• 2 tablespoons lemon juice
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

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Instructions

1. Melt the butter in a medium saucepan over medium heat. Add the ginger, shallots, and garlic. Cook, stirring frequently, until the vegetables are soft and brown, about 5 minutes. Remove the pan from the heat and carefully add the bourbon. Return the pan to the heat and with a wooden spoon scrape up any of the browned bits that cling to the bottom. Add the cider, jelly, molasses, bay leaf, coriander seeds, peppercorns, and sage. Bring to a boil and reduce until the mixture is syrupy and yields about 1 1¿2 cups, about 1 hour.
2. Strain and add lemon juice, salt, and black pepper, to taste.