Orange-Port Sauce

Name: Orange-Port Sauce
Yield: Makes 4 cups
Cuisine: United States
Ingredients: Salt and freshly ground pepper; 2 tablespoons chopped fresh thyme, or 2 teaspoons dried; 2 tablespoons chopped fresh thyme, or 2 teaspoons dried; 1 tablespoon red wine vinegar; Salt and freshly ground pepper; 2 medium white onions, chopped; 1 celery stalk, chopped; 2 carrots, peeled and chopped; 8 tablespoons (1 stick) unsalted butter; 1 cup fresh orange juice; 1⅓ cups tawny port; 4 cups Turkey or Chicken Stock; 4 cups Turkey or Chicken Stock

Preparation info

Makes
4
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

Ingredients

8 tablespoons (1 stick) unsalted butter
2 carrots, peeled and chopped

Americas
United States
Dinner
Sauce
Gluten-free

Method

In a 3-quart saucepan, melt 2 tablespoons butter. Sauté carrots, celery, and onions until tender, about 15 minutes.
Add the stock, port, and vinegar and reduce by half, about 20 minutes.
Meanwhile, in a small saucepan, reduce the orange juice by half, to intensify its flavor. Reserve.
Transfer the port mixture to a