Karen Fremuth'S Cider Glazed Fowl With Fruit And Nut Stuffing(For Pheasant, Quail, Grouse, Duck Or Goose) - cooking recipe

Ingredients

1 pt. apple cider
1 cinnamon stick or 1/4 tsp. ground cinnamon
2 tsp. Dijon mustard
1 Tbsp. cider vinegar or red wine vinegar
2 Tbsp. honey
2 Tbsp. butter

Preparation

Combine cider and cinnamon and boil down to about 1 cup. Remove cinnamon stick.
Stir in remaining ingredients and boil down to a thick syrup.