Gingerbread Sauce

• 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
• 1/4 cup whipping cream
• 1 tablespoon butter
• Salt

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

merlot, tawny port, orange juice, veal, whipping cream, butter, salt

Taken from www.myrecipes.com/recipe/gingerbread-sauce (may not work)