Maple Sage Marinade

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.