- ¼ cup finely diced dried apricots
- ¼ cup raisins
- ¼ cup brandy
- ⅓ cup port wine
- 1 cup demiglace or 2 ½ cups veal stock
- Combine apricots, raisins, and brandy in a cold sauce-pot.
- Place over medium heat and simmer until reduced by half. Be careful to do this slowly, or brandy will ignite.
- Stir in port wine and simmer until reduced by half.
- Add demiglace, simmer until reduced by one-quarter. If using veal stock instead of demiglace, reduce by half.
- Remove from heat and serve.