Categories: Sauces, Vegetables, Fruits 
      Yield: 6 servings 
  
    1/2 c  Ruby Port                                Boil the port and stock in a 
    1/2 c  Chicken Stock (See Stocks)               -medium-size saucepan over 
    1/2 c  Heavy Cream                              High heat until the liquid 
      1 tb Chopped Fresh Rosemary                   -has been reduced by half, 
    1/2 c  Seville (Bitter) Orange                  -about 
           -Marmalade                         10    Minutes. stir in the cream 
    1/4 c  Dry White Wine                           -and rosemary and boil over 
  
  A rich, unctuous mixture, this fruity sauce is the perfect way to make the 
  most of a crisp roast duck or crackling roast loin of pork. If desired, 
  this sauce can be prepared up to two days in advance and refrigerated. 
  Rewarm over low heat before serving. 
   
  medium heat for another 5 minutes.  Add the marmalade and stir until 
  dissolved; then add the wine and cook for 5 more minutes, over medium heat. 
  Serve hot. 
   
  Yield:  About 1 cup of sauce. 
   
  From The Complete Book Of Sauces by Sallie Y. Williams