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Black Mission Fig and Sweet Onion Port Sauce

Total time 40 mins
Yield Makes about 3 cups (serving size: 1/4 cup)
This sauce is delicious on roasted pork tenderloin, rack of lamb, and hearty poultry like Cornish hens. After removing meat from pan, add a little chicken broth, scrape up browned bits, and add them to the sauce.


  • 1/2 medium sweet onion, chopped
  • 1 tablespoon olive oil
  • 2 cups (about one 500-ml. bottle) ruby- or vintage-style port
  • About 2 cups reduced-sodium chicken broth
  • 1 cup (about 7 oz.) dried Black Mission figs, stems removed, coarsely chopped
  • 2 whole star anise
  • 2 tablespoons butter
  • 1 tablespoon balsamic vinegar
  • Kosher salt and pepper

Nutrition Information

  • calories 103
  • caloriesfromfat 30 %
  • protein 1.6 g
  • fat 3.5 g
  • satfat 1.5 g
  • carbohydrate 18 g
  • fiber 1.8 g
  • sodium 42 mg
  • cholesterol 9.3 mg

How to Make It

  1. Sauté onion in oil in a large frying pan over medium heat, stirring occasionally, until soft, about 5 minutes.

  2. Add port, 2 cups chicken broth, the figs, and star anise. Boil over medium-high heat, stirring occasionally, until liquid is reduced by about a third, about 15 minutes. Remove and discard star anise.

  3. Purée mixture in a blender until smooth. Pour into a saucepan over low heat. Whisk in butter, vinegar, salt to taste, and a generous amount of pepper. If sauce is too thick, thin with a little more chicken broth. Serve hot.

  4. Note: Nutritional analysis is per serving.