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Port Wine, Fig and Bleu Cheese Sauce


Great accompaniment for albondigas or pork roast.













Low Cholesterol, Trans-fat Free, Low Carb


1 tablespoon olive oil
1 ½ tablespoons butter, unsalted
1 small onions
very thinly sliced
1 small carrots
very thinly sliced
2 cloves garlic
2 each thyme sprigs
2 each figs
fresh, coarsely chopped, or 2 dried figs, reconstituted and coarsely chopped
1 x orange zest
of one-half orange, finely grated
1 each oranges
juiced (use juice only)
1 cup ruby port
or other red wine
2 cups beef stock
low sodium
½ teaspoon sea salt
or kosher salt (or to taste)
teaspoon black pepper
freshly ground
4 ounces blue cheese


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

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Nutrition Facts

Serving Size 158g (5.6 oz)
Amount per Serving
Calories 12558% of calories 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?


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