1/2 cup ruby port
1/2 cup chicken stock (see stocks)
1/2 cup heavy cream
1 tbsp chopped fresh rosemary
1/2 cup seville (bitter) orange marmalade
1/4 cup dry white wine
1 boil the port and stock in a medium, -size saucepan ove
1 high heat until the liquid has been, reduced by half,
10 minutes. stir in the cream and rose, mary and boil ove
A Recipe for
Orange Port Sauce
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
I eat merely to put food out of my mind. |
| N.F. Simpson |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
This Recipe for Orange Port Sauce is one of thousands in the Recipes-to-go Fruit Cookbook.
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
If you enjoy this Orange Port Sauce Recipe - you should enjoy the recipe collections you can find on the websites below:
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
This is a recipe for Orange Port Sauce from the recipe cookbook of Recipes-to-go (Fruit)
I eat merely to put food out of my mind. |
| N.F. Simpson |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
Herb Tip |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
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
Serves: 6
Orange Port Sauce Recipe brought to you by Recipes To-Go