Gingerbread Sauce

Name: Gingerbread Sauce
Ingredients: 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; 1/4 cup whipping cream; 1 tablespoon butter; Salt

7 ingredients

3 steps

Ingredients

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
1/4 cup whipping cream
1 tablespoon butter
Salt

Directions

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.