Recipe - Orange Port Sauce

One half cup Ruby Port
One half cup Chicken Stock (See Stocks)
One half cup Heavy Cream
1 tablespoon Chopped Fresh Rosemary
One half cup Seville (Bitter) Orange
Marmalade
One fourth cup Dry White Wine
Boil the port and stock in a
mediumsize saucepan over
High heat until the liquid
has been reduced by half,
about
10 Minutes. stir in the cream
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