In a heavy medium-sized saucepan, combine first 6 ingredients. Boil over med-high heat until reduced by about half, (should take about half an hour). Discard the rosemary stems and cinnamon sticks (some of the rosemary leaves will remain in the port mixture. Sometimes I add extra chopped rosemary). Then transfer to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper.
A word of caution about putting the sauce into a blender: It's going to be hot, so you can cover the hole in the top of the blender with a dish towel to release some of the steam. The first time I made it, I didn't really think about that, and BAM it exploded all over the kitchen, producing a lovely projectile vomit effect on the walls and burning my hands. Sometimes I don't blend it at all. I also found that substituting dried cherries for dried figs makes a really yummy sauce, too.
2.5 cups port wine
1.25 cups low-sodium chicken broth
8 dried figs, coarsely chopped
2 sprigs rosemary
2 cinnamon sticks
1 tbsp honey
3 tbsp butter, cut into pieces
Salt & pepper
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In a heavy medium-sized saucepan, combine first 6 ingredients. Boil over med-high heat until reduced by about half, (should take about half an hour). Discard the rosemary stems and cinnamon sticks (some of the rosemary leaves will remain in the port mixture. Sometimes I add extra chopped rosemary). Then transfer to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper.
A word of caution about putting the sauce into a blender: It's going to be hot, so you can cover the hole in the top of the blender with a dish towel to release some of the steam. The first time I made it, I didn't really think about that, and BAM it exploded all over the kitchen, producing a lovely projectile vomit effect on the walls and burning my hands. Sometimes I don't blend it at all. I also found that substituting dried cherries for dried figs makes a really yummy sauce, too.
Enjoy!
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