Leftover sparkling wine might lose its bubbles, but the flavor is perfectly paired with orange juice and coriander to make a simple healthy sauce for pork or swordfish. Source: EatingWell Magazine, November 2019

Breana Killeen
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Ingredients

Directions

  • Heat oil in a small saucepan over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add 1 1/2 cups wine, orange zest, orange juice, honey, coriander, salt and pepper; bring to a boil. Cook, stirring occasionally, until the sauce is reduced by about half, 10 to 12 minutes.

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  • Whisk the remaining 1 tablespoon wine with cornstarch in a small bowl. While whisking, add the cornstarch slurry to the pan. Cook, stirring constantly, until thickened, about 1 minute. Remove from heat and stir in butter until melted.

Tips

To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

83 calories; 3.2 g total fat; 1.1 g saturated fat; 4 mg cholesterol; 74 mg sodium. 35 mg potassium; 5.5 g carbohydrates; 0.1 g fiber; 3 g sugar; 0.4 g protein; 120 IU vitamin a iu; 4 mg vitamin c; 4 mcg folate; 4 mg calcium; 2 mg magnesium; 2 g added sugar;