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.

Breana Killeen
Source: EatingWell Magazine, November 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

83 calories; protein 0.4g 1% DV; carbohydrates 5.5g 2% DV; dietary fiber 0.1g 1% DV; sugars 3g; fat 3.2g 5% DV; saturated fat 1.1g 6% DV; cholesterol 3.8mg 1% DV; vitamin a iu 119.8IU 2% DV; vitamin c 4.4mg 7% DV; folate 4.2mcg 1% DV; calcium 4.2mg; iron 0.1mg 1% DV; magnesium 2.2mg 1% DV; potassium 35.2mg 1% DV; sodium 73.8mg 3% DV; added sugar 2g.