Name: Cider-Golden Raisin Sauce
Total time: 50 min
Yield: Serves 6 to 8 (Makes about 1 3/4 cups)
Ingredients: 2 cups apple cider; 1 cup golden raisins; 1/2 cup plus 2 teaspoons cider vinegar; 4 sprigs fresh thyme, plus 2 teaspoons minced; 2 shallots, minced; 1/4 cup heavy cream; 16 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled; 1 tablespoon Calvados; 1 teaspoon salt; 1/2 teaspoon pepper

Why This Recipe Works

We cure our pork rib roast overnight with a salt and sugar rub, which seasons it well and gives it a mahogany appearance. We then cook it slowly, to help keep it as moist and juicy as possible. To dress it up for a holiday feast, we pair it with an elegant and concentrated cider and golden raisin beurre rouge sauce.

Instructions

Combine cider and raisins in bowl and microwave until steaming, 1 to 2 minutes. Cover and let stand until plump, about 10 minutes. Strain cider through fine-mesh strainer into medium saucepan, reserving raisins.

Add 1/2 cup vinegar, thyme sprigs, and shallots to cider and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures 3/4 cup, 14 to 16 minutes. Add cream and reduce again to 3/4 cup, about 5 minutes. Discard thyme sprigs. Off heat, whisk in butter, few pieces at a time, until fully incorporated. Stir in raisins, remaining 2 teaspoons vinegar, minced thyme, Calvados, salt, and pepper. Cover pan and hold, off heat, until serving. Alternatively, let sauce cool completely and refrigerate for up to 2 days. Reheat in small saucepan over medium-low heat, stirring frequently, until warm.