Port Wine Sauce

Cuisine: American

Category: dressing

Servings: 6


zest and juice of
3 oranges
zest and juice of
1/2 lemon
3 tbsp. currant jelly
1 shallot, pared, chopped
5 tbsp. wine
2 tbsp. chicken stock
ground ginger, to taste
1/4 cup Ruby port
1 oz. unsalted butter
1 tsp. raspberry vinegar


Blanche orange and lemon zest; refresh. Reserve. Place orange and lemon juices, currant jelly, shallots, red wine, chicken stock and ginger in saucepan; reduce by two-thirds. Strain; add port. Heat to simmering; simmer for 5 minutes. Remove from heat; stir in butter. Stir in vinegar and reserved zest.

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