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Gingerbread Sauce

Gingerbread Sauce

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

Sunset DECEMBER 2005

  • Yield: Makes about 1 1/2 cups; 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • 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

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Gingerbread Sauce recipe