|½ cup||Ruby Port|
|½ cup||Chicken Stock (See Stocks)|
|½ cup||Heavy Cream|
|1 tablespoon||Chopped Fresh Rosemary|
|½ cup||Seville (Bitter) Orange Marmalade|
|¼ cup||Dry White Wine|
|Boil the port and stock in a medium-size saucepan over|
|High heat until the liquid has been reduced by half, about|
|10||Minutes. stir in the cream and rosemary and boil over|
A rich, unctuous mixture, this fruity sauce is the perfect way to make the most of a crisp roast duck or crackling roast loin of pork.
If desired, this sauce can be prepared up to two days in advance and refrigerated. Rewarm over low heat before serving.
medium heat for another 5 minutes. Add the marmalade and stir until dissolved; then add the wine and cook for 5 more minutes, over medium heat. Serve hot.
Yield: About 1 cup of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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