Black Mission Fig and Sweet Onion Port Sauce
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.
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- Calories: 103
- Calories from fat: 30%
- Protein: 1.6g
- Fat: 3.5g
- Saturated fat: 1.5g
- Carbohydrate: 18g
- Fiber: 1.8g
- Sodium: 42mg
- Cholesterol: 9.3mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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