Side Pannel
Orange Port Sauce
Orange Port Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Fruit, Vegetables
Ingredients List
- 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.
Yield: About 1 cup of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams
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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