Port Wine and Balsamic-Fig Sauce


Port Wine and Balsamic-Fig Sauce


1 cup tasteful additions Fig balsamic vinegar

1/3 cup fig preserves

1/3 cup port

1/2 teaspoon tasteful additions Himalayan sea salt

1/2 teaspoon freshly ground tasteful additions Tellicherry pepper

1 tablespoon cognac (optional)


Bring first 5 ingredients to a boil in a saucepan over medium-high heat; reduce heat to medium, and simmer 6 to 7 minutes or until mixture is reduced by half. Remove from heat; stir in cognac, if desired. Serve warm over roast pork or desserts such as ice cream, custard and crepes. Wonderful and rich, especially for holiday entertaining!

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