Cider Cream sauce for Pork

Will easily serve six

Ingredients

Butter       2 tbsp (30 mL)

Granny Smith apples     2

Peeled, quartered and thinly sliced crosswise

Onion, diced      1

Alcoholic or non-alcoholic apple cider  250 mL

Chicken stock      250 mL

Whipping cream     175 mL

Grainy mustard or Dijon mustard   1 tbsp (15 mL)

Cornstarch      1 tsp (5 mL)

Preparation

Cider Cream:

Add butter and melt over medium heat; fry apples and onion, stirring often, for 5 minutes. Add cider and bring to boil, scraping up any brown bits. Stir in stock, cream and mustard; boil until reduced by half, about 8 minutes.

In small bowl, combine cornstarch with 1 tbsp (25 mL) cold water; whisk into sauce and cook, stirring, until thickened, about 1 minute. Serve with pork.

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