Orange port sauce

Yield: 6 servings

Measure Ingredient
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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