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Port wine – plum sauce

updated

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Ingredients for 4 servings:

  • 3 tbsp sugar
  • 500 ml port wine, red
  • 2 tbsp plum jam
  • possibly salt and pepper
  • 1 tbsp Balsamic vinegar bianco

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes great with venison roast

Caramelize the sugar in a saucepan until light yellow. Deglaze with the wine, bring to a boil, and reduce over medium heat to approximately 150-100 ml. Stir in the plum jam and season with salt and pepper to taste. Finally, stir in the balsamic vinegar and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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