Thanksgiving: Cranberry, orange and rosemary sauce

This Canadian Thanksgiving we are celebrating with a duck breast served with shallots in a red wine reduction, topped with a cranberry, orange and rosemary sauce.
I am going to share with you my special cranberry sauce recipe.

Ingredients:
150g of fresh cranberries
2 branches of fresh rosemary
juice from 0.5 orange
0.5 c of water
1 tbsp of butter
0.5 c of red wine
4 tbsp of honey
Salt, pepper
2 tbsp arrowroot

1. On a medium heat cook cranberries and rosemary for about 10 minutes.
2. Add remaining ingredients (except arrowroot), reduce heat to low. Cook for another 15 minutes.
3. Blend all ingredients. Then cook for another 15-30 minutes on a very low heat.
4. Mix arrowroot with some water, then stir it into the sauce.
5. Serve hot with duck, turkey, or pork. You can mix in juices from cooking meat.
6. Enjoy.

Rosemary mustard sauce

This sauce goes great with white fish, or white meats.

Ingredients:
2 cups Vegetable stock
2 tbsp finely chopped fresh rosmary
0.5 cup of white wine
1 tbsp mustard
0.3 tap turmeric
1 tsp flour

1. Cool the stock with rosemary on a low heat for 10-15 minutes.
2. Stir in wine, mustard, and turmeric, cook for further 5-10 minutes.
3. Stir in flour to thicken the sauce.
4. Serve hot.