Autumn Sauces

APPLE CIDER SAUCE (FOR PORK ROAST):

1/2 cup apple cider
1/2 cup veal or chicken stock
sprig of rosemary (or any garden herb you'd prefer)
pork roast

Heat sauce until volume reduces by half.  Season pork roast as desired and roast.  Slice roast into 1/2-inch thick slices and put in sauce, turning once or twice to glaze.  Serve remaining sauce on side.

BLACKBERRY CIDER SAUCE (FOR MUSHROOM CRUSTED SALMON)

1/2 cup blackberry cider
1/2 cup fish stock
1 teaspoon butter
reconstituted dried wild mushrooms to taste
olive oil
salmon fillet(s)
sea salt

Heat sauce until boil and let volume reduce by three quarters.  Brush salmon with olive oil and sprinkle with sea salt.  Put dried mushrooms through food processor; dip salmon in powdered mushrooms and broil.  Pour sauce over and garnish with whole mushrooms cooked in sauce.

CRANBERRY WINE SAUCE (FOR CORNISH GAME HEN)

1/2 cup cranberry wine
1/2 cup chicken stock
small handful fresh cranberries
1 or 2 bay leaves
1 tablespoon butter
cornish game hen

Heat sauce and reduce to a medium thickness glaze/syrup.  Add pan juices from cooked game hen, and bring to boil.  Reduce to desired thickness and pour over hen.  Enjoy!