Vanilla Port Sauce


Notes: If making up to 2 days ahead, cover and chill; sauce thickens when it's cool.

Makes 1 cup


+ Add To Shopping List
1 1/2 cups port
1 cup sugar
1 vanilla bean (about 7 in.)


1. In a 1 1/2- to 2-quart pan, combine port and sugar. With a small, sharp knife, slit vanilla bean open lengthwise. Scrape seeds from pod; add seeds and pod to the port mixture.

2. Boil over high heat, stirring occasionally, until reduced to 1 cup, 10 to 15 minutes. Let sauce cool at least 15 minutes; discard vanilla pod. Serve warm, cool, or chilled.

Nutritional analysis per tablespoon.

Created date

January 2005

Nutritional Information

Calories 59
Carbohydrate 15 g
Sodium 2.1 mg