Salmon recipes: Blood orange sauce

If you're a fan of salmon, as in eating it, here's a recipe for a sauce I came up with that my family loves. Won't be to everyone's taste, but you might try another use for it if the salmon application doesn't work, maybe on fruit tarts or something of the sort.

You need the juice from 3-4 good sized blood oranges (regular oranges just don't cut it for me, and the color of blood orange juice is part of the overall appeal I think.

Mix it with a healthy slug of hard pear cider. Not a whole bottle, maybe just a cup or so. Heat them in a saucepan over low heat and stir in honey until you have a sweetness level you like.

Really doesn't need any specific cooking time, just get it hot, and then just before serving it add some cornstarch for thickness. If you're not familiar with cornstarch, make sure you dissolve it in some cold water before you dump it into hot liquid or you'll be smashing lumps for half an hour. Don't need much cold water, just enough to dissolve maybe 1 teaspoon of cornstarch.

That's it! It's tart and sweet and glowing red/pink/orange and yummy as hell. Hey, it's the little things.