Name: Port-Currant Sauce
Yield: Makes about 3/4 cup
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, chopped; 1 medium Granny Smith apple, unpeeled, cored, chopped; 2 garlic cloves, chopped; 1 750-ml bottle of ruby Port; 1 cup chicken stock or canned low-salt chicken broth; 1/3 cup dried currants

Recipe information

Yield
Makes about 3/4 cup

Ingredients

2 tablespoons vegetable oil

1 medium onion, chopped

1 medium Granny Smith apple, unpeeled, cored, chopped

2 garlic cloves, chopped

1 750-ml bottle of ruby Port

1 cup chicken stock or canned low-salt chicken broth

1/3 cup dried currants

Preparation

Heat oil in heavy medium saucepan over medium-high heat. Add onion, apple and garlic; sauté until onion is tender and golden, about 12 minutes. Add Port; reduce heat to medium. Simmer until mixture is reduced to 2 cups, about 30 minutes. Strain mixture; return liquid to saucepan. Discard solids in strainer. Add stock to saucepan; simmer until liquid is reduced to 3/4 cup, about 15 minutes. Stir in currants. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat.)

TagsSauce Port Alcohol Beverages French European Apple Fruit Dried Currant Dried Fruit Dairy Free Gluten Free Nut Free Easy Meal Prep Make Ahead Bon Appétit

Recipe notes

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