Orange Port Sauce
| Yield: | 6 Servings |
| Categories: | Vegetables, Fruits, Sauces |
| 1/2 | c | Ruby Port |
| 1/2 | c | Chicken Stock (See Stocks) |
| 1/2 | c | Heavy Cream |
| 1 | tb | Chopped Fresh Rosemary |
| 1/2 | c | Seville (Bitter) Orange Marmalade |
| 1/4 | c | Dry White Wine |
| Boil the port and stock in a medium-size saucepan over | ||
| High heat until the liquid has been reduced by half, about | ||
| 10 | Minutes. stir in the cream and rosemary and boil over |
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