Recipe: Apple-Bourbon Glaze (2) and Apple-Bourbon Sauce (not Damon's)

I could not find a copycat for Damon's but found several apple-bourbon glazes. Maybe one of these could be tweaked.

Basic Apple-Bourbon Glaze

1 cup apple cider
1/2 cup light brown sugar, packed
1/4 cup bourbon
3/4 cup Dijon mustard
1 teaspoon ground pepper

Heat cider and sugar, add bourbon, add other flavorings and use as a glaze.
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Apple Bourbon Glaze

2 tablespoons unsalted butter
1 cup yellow Spanish onion, peeled and thinly sliced
3 cups apple cider
1 cup apple cider vinegar
1 cup bourbon
3 tablespoons honey
Salt and pepper, to taste

Heat butter in 2-quart, heavy-bottomed saucepan. Add the onion and saute for 6 to 8 minutes. Add remaining ingredients, reduce by three-quarters, and strain.
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Apple-Bourbon Sauce
Source: Entertaining at Home with Dean Fearing Show

1 lb veal shank bones, cut into small pieces
2 tbsp peanut oil
1 medium onion, peeled and sliced
4 large white mushrooms, cleaned and sliced
4 shallots, peeled and roughly chopped
3 Granny Smith apples, cored and sliced
3/8 cup Kentucky bourbon
3 sprigs fresh thyme
3 sprigs fresh sage
4 cups chicken stock
2 tsp cracked black pepper
salt to taste
fresh lemon juice to taste

Preheat oven to 375 degrees.

Place bones in a roasting pan and sprinkle with 1 teaspoon peanut oil. Roast in preheated oven, stirring once during roasting, about 12 minutes or until bones are a deep golden brown. When done, remove from oven and set aside.

Heat remaining 1 2/3 tablespoons oil in a large saucepan over medium heat . When hot, add onion and saute for 10 minutes or until browned.

Add mushrooms, shallots, and 2 apples and saute for 3 minutes.

Add 1/4 cup bourbon and stir well, scraping the bottom of the pan to incorporate any bits of vegetables stuck there.

Add the browned bones, thyme, sage, chicken stock, and pepper. Bring to a boil. Lower heat; skim carefully and gently simmer for 30 minutes.

Remove bones from sauce and add remaining apple. Cook for an additional 10 minutes.

Pour into a blender and blend for 10 to 15 seconds.

Strain through a coarse strainer, pressing well to allow as much pulp as possible to pass through.

Add remaining 1/8 cup bourbon and season with salt and lemon juice. Keep warm until ready to serve.