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.


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