Cooking Recipe Orange Port Sauce
Recipe Ingredients
1/2 c
Ruby Port
1/2 c
Chicken Stock (See Stocks)
1/2 c
Heavy Cream
1 tb
Chopped Fresh Rosemary
1/2 c
Seville (Bitter) Orange
-Marmalade
1/4 c
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
Directions
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.
From The Complete Book Of Sauces by Sallie Y. Williams