2/3 c. cider vinegar
1/2 c. minced onion
2 tbsp. sugar
2 c. apple cider
1 tsp. dry mustard
1/4 tsp. crumbled dried thyme
1 1/2 c. canned chicken broth
2 tbsp. soft butter
2 tbsp. flour
2 tbsp. Dijon - style mustard

In heavy saucepan, combine vinegar, onions and sugar. Bring to a boil, stirring until sugar is dissolved. Boil until liquid is evaporated and glaze is caramelized. Watch carefully - do not burn. Add cider, dry mustard and thyme. Bring to boiling, stirring and reduce liquid to 1 cup. Add broth and boil, reducing to 2 cups. Knead butter and flour together and whisk small bits into boiling mixture. Whisk until thickened. Remove pan from heat and whisk in Dijon, salt and pepper to taste.

This sauce may be prepared one day in advance, kept covered and chilled and reheated. Can be thinned slightly with broth or apple cider when reheating. Makes about 2 cups. Serve as an accompaniment to ham.