Melt the butter and olive oil together in a pan over a low heat.
Sweat the onions, garlic and ginger in the oil.
Add the cider, bring to the boil and simmer until reduced by half.
Add the chopped thyme and chicken stock and brandy if using and again reduce until you have a thick, creamy consistency.
Add the cream and heat through.
You can leave the sauce like this or for a smoother one, simply liquidise or blitz.
Notes
May be used with pork, chicken or, for a vegetarian dish, assorted vegetables.Longline cream is great for cooking and is cheaper!Adding some brandy gives a luxurious sauce for special occasions.