Grapefruit Sauce


Preparation info

  • Difficulty


  • Makes about

    ¾ cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This tart-sweet reduction sauce is delicious with all kind of grilled and roasted meats. Note the addition of the bit of fresh grapefruit juice at the end. This “brightens” the rich sauce and reestablishes the aromas of the fruit that cooked off in the reduction process.


  • tablespoons balsamic vinegar
  • 2 tablespoons sugar
  • 2 cups homemade chicken or duck stock or your favorite canned broth
  • 1 cup plus 2 tablespoons fresh grapefruit juice
  • ¾ cup heavy cream
  • Salt and freshly ground pepper


In a Saucepan over high heat, cook the balsamic vinegar and sugar until the sugar is melted and the mixture is reduced to a syrupy consistency, about 2 minutes. Add the stock and 1 cup of the grapefruit juice and reduce over high heat to ¾ cup or so, 15 to 18 minutes. (You can learn to eyeball this. Pour ¾ cup water into the empty pan before you start and memorize what it looks like.) Whisk in the cream and continue to simmer until the sauce is slightly reduced and thickened, 3 to 4 minutes. Remove the pan from the heat, stir in the remaining grapefruit juice, then taste and season with salt and pepper. Serve immediately or keep warm. Can be made a day or two ahead, stored covered in the refrigerator, and gently reheated before serving.