Port Wine Sauce with Raisins

Guest feature by Angela S. E. Bordelon

My friend Angel comes from the Midwestern US school of cooking, much different than my own. She cultivates a subtle (and sometimes not-so-subtle) art of the American Meat & Potatoes cuisine. For example, she can prepare a Rump Roast to die for, covered with this wonderful port wine sauce. I'm honored to provide her a space among my cooking pages. This sauce can be served over any meat: beef, pork, chicken, etc.

Ingredients

• 1/2 cup raisins
• 1 cup port wine
• 1 tbsp butter
• 1 tsp garlic
• 1/2 tsp basil
• 1/2 tsp rosemary
• 1/2 tsp black pepper
• 1 cup chopped mushrooms
• 2 tsp soy sauce
• 2 tsp teriyaki sauce
• (optional) up to 3 tbsp sugar

• Saute mushrooms in butter with the garlic, rosemary, pepper & basil.
• Slowly add port, soy, teriyaki sauce and simmer down to desired thickness.

Sugar can optionally be added with the port, to taste.

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