Name: Orange Port Sauce
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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Fruits, Meats, Dairy		Sauces, Vegetables, Fruits	6	Servings

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

INSTRUCTIONS

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

A Message from our Provider:

“A Clear Conscience Makes a Soft Pillow”