I noticed that you suggested subbing apple juice for the rum and water in the sauce. I was thinking about using boiled cider instead, however that's more potent than apple juice. Would you suggest leaving the water alone and just subbing the boiled cider for the rum, or should I stick to apple juice? Yes, the latter - substitute boiled cider for the rum, but keep the water. You don't want TOO much apple flavor in here, it'll clash with the dried fruits, IMHO... PJH

• Reply