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Port Wine, Fig and Bleu Cheese Sauce

Port Wine, Fig & Bleu Cheese Sauce

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Submitted by lynn in ma

Great accompaniment for albondigas or pork roast.

YIELD

6 servings

PREP

15 min

COOK

62 min

READY

80 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 ½ 23
TABLESPOONS ML BUTTER, UNSALTED
1 1
SMALL SMALL ONIONS
very thinly sliced
1 1
SMALL SMALL CARROTS
very thinly sliced
2 2
CLOVES CLOVES GARLIC
crushed
2 2
EACH EACH THYME SPRIGS
fresh *
2 2
EACH EACH FIGS
fresh, coarsely chopped, or 2 dried figs, reconstituted and coarsely chopped
1 1
X X ORANGE ZEST
of one-half orange, finely grated *
1 1
EACH EACH ORANGES
juiced (use juice only)
1 237
CUP ML RUBY PORT
or other red wine *
2 473
CUPS ML BEEF STOCK
low sodium
½ 2.5
TEASPOON ML SEA SALT
or kosher salt (or to taste)
0.6
TEASPOON ML BLACK PEPPER
freshly ground
4 115.6
OUNCES ML/G BLUE CHEESE
crumbled

Directions

Heat the olive oil and butter in a medium saucepan. Add the onion, carrot, garlic, thyme sprigs, salt and pepper and cook until the vegetables are soft and starting to caramelize, about 20 to 25 minutes.

Add the chopped figs and continue to cook for 2 minutes.

Add the orange zest, juice, wine and stock; bring to a boil. Reduce heat and simmer until reduced by half, about 30 to 40 minutes.

Add the bleu cheese crumbles; stir until melted. Remove from heat and carefully remove woody thyme sprigs.

For a thinner sauce: Pour sauce into a sieve set over a bowl and push sauce through, pressing on solids to extract as much as possible. This thickens the sauce minimally.

For a thicker sauce: Process in saucepan with an immersion blender or pour slightly-cooled sauce into a food processor or blender and process/blend until smooth. Pour through a sieve, if desired.

Adjust seasonings.

Gently reheat before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 125 58% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 511mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 33% Vitamin C 24%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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