| Port Wine-Fig Sauce |
Author: Nicole
Ingredients
- 2-1/2 cups port wine (ruby or tawny)
- 1-1/4 cups reduced-sodium chicken broth
- 16 dried black Mission figs, coarsely chopped
- 4 sprigs fresh rosemary, leaves removed
- 4 sprigs fresh thyme, leaves removed
- 1 tablespoon honey
- 2 tablespoons unsalted butter, cut into pieces
- Sea salt and freshly ground black pepper
- Serve with: pork, lamb or chicken
Instructions
- In a heavy medium saucepan, combine port wine, chicken broth, figs, rosemary, thyme and honey.
- Bring to a boil over medium-high heat. Lower to medium and cook until reduced by half, about 30 minutes.
- Whisk in butter until melted. Season with sea salt and pepper.
- Transfer the port mixture to a blender or Vitamix and purée until smooth. It will be thick – similar in consistency and color to apple butter.
- Serve warm with grilled or roasted meat.
Notes
* I recommend using port that you’d drink but it doesn’t have to be your best.
* There’s no need to chop the herbs as you’re going to blend the sauce.
* Lower heat if needed while cooking. You want to cook it about 30 minutes once boiled to ensure that figs soften but you also don’t want to cook away too much of the liquid.
* Makes enough sauce for 3 to 4 pounds of meat.
* The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat or in microwave before serving.
* Sauce freezes well.
* There’s no need to chop the herbs as you’re going to blend the sauce.
* Lower heat if needed while cooking. You want to cook it about 30 minutes once boiled to ensure that figs soften but you also don’t want to cook away too much of the liquid.
* Makes enough sauce for 3 to 4 pounds of meat.
* The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat or in microwave before serving.
* Sauce freezes well.
Recipe by Riegl Palate at https://www.rieglpalate.com/port-wine-fig-sauce/