Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Ruby Port Boil the port and stock in a
1/2 c Chicken Stock (See Stocks) -medium-size saucepan over
1/2 c Heavy Cream High heat until the liquid
1 tb Chopped Fresh Rosemary -has been reduced by half,
1/2 c Seville (Bitter) Orange -about
-Marmalade 10 Minutes. stir in the cream
1/4 c Dry White Wine -and rosemary and boil over

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

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