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Apple Cider Cream Sauce
Recipe type: Sauces
Serves: 10
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 1 Quart heavy cream
  • 3 Cups apple cider
  • red pepper
  • salt
  • sage
  • 1/2 Cup Calvados or Applejack
  1. Melt butter. Add flour until blond roux forms. Stir in mixture of heavy cream and apple cider; reduce by half. Stir in red pepper, salt, and sage to taste.
  2. Cook until thickened, stirring frequently. If too thick, add a little more cider. If too thin, make additional roux (1 Tablespoon each of butter and flour, cooked to blond color) and blend well, bringing the sauce to a boil to cook.
  3. Off the heat, add the Calvados or Applejack to mixture. Bring to a gentle simmer and serve with Oyster-Stuffed Pork Loin.
  4. This recipe is a wonderful cream sauce to serve over pork or chicken, or even vegetables. It is thick, rich and luscious with a soothing, comforting apple flavor. If you have Calvados use it, but we used Laird's Applejack at a fraction of the price with identical results.
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