Orange Port Sauce
Description
This International sauce features Ruby Port, Chicken Stock (See Stocks, Heavy Cream, Seville (Bitter) Orange. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-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 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
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Chopped Fresh Rosemary
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 178.6kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 7.6g38%
- Cholesterol 59.7mg20%
- Sodium 30.4mg2%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.5g2%
- Sugars 0.8g
- Protein 8.8g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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