Plum and Port sauce


A plum and Port wine sauce goes well with baked ham, gammon, or roasted pork. The flavor combination also complements some game meats such as venison.


8 oz jam (plum jam or plum jelly)
4 T wine (Port wine)
2 t water (cold)
1 t arrowroot


  1. Bring to the boil the plum jam and apple juice in a saucepan.
  2. Simmer until reduced by 1/3, 5-10 minutes.
  3. Add port and simmer for a further 5 minutes.
  4. Mix arrowroot with the cold water, add to the pan and bring back to the boil.
  5. Simmer, stirring continuosly, until the liquid thickens and the sauce reaches a smooth, glossy consistency.


If yu don't have it, substitute 1 tsp arrowroot + 2 tsp cold water with 2 tsp conrstarch + 4 tsp water.

2 cup
Preparation time
Cooking time
Total time
30 minutes