Pumpkin Saute with Sage and Tart Cider Sauce

This recipe from the Seattle Times surprised all four us us who were tasting it. It was remarkably good; we all like it. We were sampling it a night when we were making five recipes and tasting them as we went along. I had all the ingredients lined up and someone (it was me) grabbed a cup of premeasured chicken broth instead of the cider vinegar/apple cider for this recipe. Hmmm what to do? We ended up adding the cider vinegar/apple cider too and cooking without the lid to get rid of as much liquid as possible. The end result was probably a little wetter than it should have been, but the flavors weren't diminished at all.