Ingredients
2 cups no-salt chicken broth
1 cup Ruby Port
3 tbsp Dalmatia Fig Spread (available at a Mediterranean deli)
1/2 tsp kosher salt
5 half inch slices of peeled fresh ginger
3 sprigs fresh rosemary
1 large clove of garlic, peeled and quartered
4 tbsp cold butter, cut into smallish cubes
Preparation
Put all ingredients except butter in a small saucepan and bring to a boil. Lower heat and simmer until liquid is reduced by half. Remove from heat, cover and steep the liquid while you prepare the pork or chicken. When the meat is cooked and is resting (tented), strain the solids from the liquid and if there is any pan jus from the meat, add it into the liquid. Bring back to a simmer and add butter chunks into liquid while whisking. Add only one chunk at a time, whisk until nearly melted and then add another, until all the butter is incorporated. Immediately remove from heat, cover to keep warm until you are plating the meat. Serve the sauce with the meat.
