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Add a photoRaciónes: 6
Ingredientes
- 1/2 c. Ruby Port
- 1/2 c. Chicken Stock (See Stocks)
- 1/2 c. Heavy Cream
- 1 Tbsp. Minced Fresh Rosemary
- 1/2 c. Seville (Bitter) Orange Marmalade
- 1/4 c. Dry White Wine
- Â Â Boil the port and stock in a medium-size saucepan over
- Â Â High heat till the liquid has been reduced by half, about
- 10 x Min. stir in the cream and rosemary and boil over
Direcciones
- A rich, unctuous mix, this fruity sauce is the perfect way to make the most of a crisp roast duck or possibly crackling roast loin of pork. If you like, this sauce can be prepared up to two days in advance and refrigerated.
- Rewarm over low heat before serving.
- medium heat for another 5 min. Add in the marmalade and stir till dissolved; then add in the wine and cook for 5 more min, over medium heat.
- Serve warm.
- Yield: About 1 c. of sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 6 servings | |
| Calories 46 | |
| Calories from Fat 33 | 72% |
| Total Fat 3.8g | 5% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 36mg | 2% |
| Potassium 38mg | 1% |
| Total Carbs 0.98g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.09g | 0% |
| Protein 0.44g | 1% |
