Port Wine-Raisin Sauce
Sweet savory wine sauce especially good with strong flavored poultry like duck or goose.
- 2 cups port wine
- 1/2 cup black currant jelly
- 1/2 cup California raisins
Combine all ingredients in nonreactive saucepan and reduce by half. Purée and strain. Return to saucepan and cook until reduced to syrup consistency. Set aside.
Note: For serving suggestion, see recipe for Duck Terrine with Brandied California Raisins, Baby Lettuce and Marinated Asparagus, California Golden Raisin Waldorf and Port Wine Raisin Sauce.
Nutrition Facts Per Serving
Calories 100 (0% from fat); Total Fat 0g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 0g; Carbohydrate 16g; (Dietary Fiber 0g; Sugars 12g; ); Iron 0mg; Sodium 10mg; Calcium 5mg; Potassium 86mg
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