1 1/2 cup Vermont Maple Vinegar
1/2 cup Vermont Maple Syrup
3 tablespoons chopped fresh sage or 1 tablespoon crumbled dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
Boil cider until reduced by half. Cool then combine with remaining ingredients. Use as a marinade for chicken, turkey, or pork tenderloin.
