Date & red wine sauce

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• MorbertMacErp

  27 December 2007

  MorbertMacErp rated and commented on this recipe

  

  I was surprised that I enjoyed this, but it was amazing! It took quite a while to reduce by a third, I was a little nervous of boiling it too hard so a low/medium heat took a while... but well worth it.

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• yummy

  01 January 2008

  yummy rated and commented on this recipe

  

  This gravy was fab - although I admit I don't like dates so left them out but it was still a fab gravy! I will be braver and make it with dates next time.

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• miss.moss

  26 May 2008

  miss.moss rated and commented on this recipe

  

  For reference, 200 gr equaled 19 large stoned dates. I had high hopes, but this was just not very good. I like every single ingredient, but cooked together it just did not work, and I followed the instructions exactly, *except* that I cooked it much longer than listed in order to reduce, even over high heat.

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• juditht4

  04 December 2008

  juditht4 rated and commented on this recipe

  

  this sauce is amazing, it works great with turkey liver.you grill the liver in advance, and then warm it up with the sauce and then serve. if you dont use the dates then you miss the point of this sweet/sour sauce. i suggest to cook the dates with the sauce earlier then stated in the recipy, to garantee it being sweet. maybe even mush the dates a bit.

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• Froglet

  16 December 2008

  Froglet commented on this recipe

  hmm, is this freezable? and if so, what's the best way of reheating on the day?

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• Palmers-patch

  30 December 2008

  Palmers-patch rated and commented on this recipe

  

  An incredibly tasty sauce which went very well with the goose. It did however take ages to reduce and I was afraid of losing the sauce altogether as it wasn't thickening so I cheated with a little cornflour which did the trick. Not a big lover of dates but admit they were delicious in the sauce. ( Even had goose sandwiches with cold sauce on a few days later...v tasty too! )

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• Silvia

  25 September 2009

  Silvia commented on this recipe

  Very nice. Goes well with beef too. I have added a little piece of star anise and a tiny clove.

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• Silvia

  25 September 2009

  Silvia rated this recipe

  

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• K Mac

  11 November 2009

  K Mac commented on this recipe

  Fantastic sauce which I have only done twice now but it went down a treat with Goose... doing it again for this Christmas... but in the qualtities I need to make it does take hours to reduce the 5 litres of liquid down... but then the house does smell lovely! :)

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• merritt1980

  31 December 2009

  merritt1980 rated this recipe

  

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• Julie

  15 January 2010

  Julie rated this recipe

  

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• Dill

  03 February 2010

  Dill rated this recipe

  

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• KateTereza

  25 November 2010

  KateTereza commented on this recipe

  I spoiled very good ingredients. Never ever will make this recipe again.

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• Darkginger

  25 December 2010

  Darkginger rated and commented on this recipe

  

  Absolutely tremendous - am about to serve it with our Christmas goose but couldn't resist few tastes beforehand. It's rich, it's both sweet and savoury, and it was pretty easy to make. Whoever it was who 'spoiled very good ingredients' - you're doing it wrong!

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• Mand

  06 February 2011

  Mand rated and commented on this recipe

  

  Had this with Goose at Christmas and was loved by all, will definitely do this again, maybe with duck.

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• Russell Owen

  12 May 2011

  Russell Owen commented on this recipe

  Hello people , I was looking for a Date compote rescipe , to go with Froi Gras , but this is all i came accross , can someone please send me one or post it on here?? I would be very gratefull. Thanks again. Regards Russell

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• ahunniett

  26 November 2011

  ahunniett rated and commented on this recipe

  

  not made it yet but looking for a sauce to go with goose! Can the dates be dried?

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• bazza

  24 December 2011

  bazza rated and commented on this recipe

  

  I was very surprised at how bad this is, given the delicious ingredients involved. I guess I dismissed the scathing reviews by MissMoss & KateTereza as anomalies. Basic problem seems to be a lack of savouryness which leaves it unbalanced, over-sweet and tasting of cooked wine. Try gravy.

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• Darkginger

  24 December 2011

  Darkginger commented on this recipe

  For those who didn't like this - I'm wondering whether your chicken stock was strong enough, or maybe your wine was too sweet? I'm making it again tomorrow, since it was such a success last year (as you'll see from my previous comment). I stand by my recommendation - it was really good last year!

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• Melanie

  26 December 2011

  Melanie rated and commented on this recipe

  

  The goose is not complete without this sauce! Even my dad took second helpings of this and he doesn't like sweet sauces.

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Ingredients

• 600ml chicken stock
• 250ml red wine
• 3 tbsp port
• 3 tbsp balsamic vinegar
• 200g halved, stoned dates

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Preparation and cooking times

Ready in about 20-30 minutes

Ingredients

• 600ml chicken stock
• 250ml red wine
• 3 tbsp port
• 3 tbsp balsamic vinegar
• 200g halved, stoned dates

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