Notes: For a shortcut, instead of making the Gingerbread Wedges, you can use purchased gingersnaps. You can make the sauce through step 2 up to 2 days ahead; cool, cover, and chill. Demi-glace, a highly reduced pastelike stock, can be found in gourmet markets and some supermarkets. Prep and Cook Time: about 30 minutes.
This recipe goes with Roast Pork with Gingerbread Sauce and Celery Root with Bacon
More From Sunset
- Calories: 132
- Calories from fat: 38%
- Protein: 1.9g
- Fat: 5.6g
- Saturated fat: 2.6g
- Carbohydrate: 19g
- Fiber: 0.4g
- Sodium: 184mg
- Cholesterol: 12mg
- 1 1/2 cups Merlot or other dry red wine
- 3/4 cup tawny Port
- 2/3 cup orange juice
- 1 1/2 tablespoons concentrated veal or veal and beef demi-glace
- 2/3 cup crumbled Gingerbread Wedges or gingersnaps
- 1/4 cup whipping cream
- 1 tablespoon butter
- 1. In a 3- to 4-quart pan, combine Merlot or other dry red wine, tawny Port, and orange juice. Bring to a boil over high heat and stir occasionally until reduced to 1 1/4 cups, 12 to 15 minutes. Meanwhile, in a small bowl, combine 1/4 cup hot water and demi-glace (see notes).
- 2. Crumble enough of the Gingerbread Wedges or gingersnaps to make 2/3 cup. Add gingerbread and demi-glace mixture to wine mixture; let stand until gingerbread has softened, 3 to 5 minutes. Pour into a blender. Add whipping cream and whirl until smooth. Return to pan.
- 3. Stir over low heat until hot. Whisk in butter until blended and smooth. Add salt to taste.
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