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Gingerbread Sauce

Makes about 1 1/2 cups; 8 servings

Notes: For a shortcut, instead of making the Gingerbread Wedges, you can use purchased gingersnaps. You can make the sauce through step 2 up to 2 days ahead; cool, cover, and chill. Demi-glace, a highly reduced pastelike stock, can be found in gourmet markets and some supermarkets. Prep and Cook Time: about 30 minutes.

 1 1/2 cups Merlot or other dry red wine
 3/4 cup tawny Port
 2/3 cup orange juice
 1 1/2 tablespoons concentrated veal or veal and beef demi-glace
 2/3 cup crumbled Gingerbread Wedges or gingersnaps
 1/4 cup whipping cream
 1 tablespoon butter
Step 1

In a 3- to 4-quart pan, combine Merlot or other dry red wine, tawny Port, and orange juice. Bring to a boil over high heat and stir occasionally until reduced to 1 1/4 cups, 12 to 15 minutes. Meanwhile, in a small bowl, combine 1/4 cup hot water and demi-glace (see notes).

Step 2

Crumble enough of the Gingerbread Wedges or gingersnaps to make 2/3 cup. Add gingerbread and demi-glace mixture to wine mixture; let stand until gingerbread has softened, 3 to 5 minutes. Pour into a blender. Add whipping cream and whirl until smooth. Return to pan.

Step 3

Stir over low heat until hot. Whisk in butter until blended and smooth. Add salt to taste.

Nutrition Facts

Servings Makes about 1 1/2 cups; 8 servings

Amount Per Serving
Calories 132Calories from Fat 38
% Daily Value *
Total Fat 5.6g9%

Saturated Fat 2.6g13%
Cholesterol 12mg4%
Sodium 184mg8%
Total Carbohydrate 19g7%

Dietary Fiber 0.4g2%
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.