This sauce is amazing on pork (pictured here on a pork loin roast).

• 237ml / 1c apple cider (juice)
• 237ml / 1c apple cider vinegar
• 237ml / 1c heavy cream
• 1/4 stock cube (Knorr)

Heat a pan on medium heat. Pour the cider vinegar into the pan and reduce to a syrup, stirring constantly (do not let it go past this point - it should coat the back of a spoon). Add in your pan juices from whatever you roasted (if available) and the apple juice. Cook this down to a syrup again. Add in your heavy cream. Season with the stock cube, adjusting to taste.