Date & red wine sauce

Date & red wine sauce

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(22 ratings)

Ready in about 20-30 minutes


This red wine sauce from Gordon Ramsay makes the perfect accompaniment to a Christmas goose

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 600ml chicken stock
  • 250ml red wine
  • 3 tbsp port
  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 200g halved, stoned date



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…


  1. Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins, then check seasoning and keep warm.

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Comments, questions and tips

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30th Dec, 2008
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! )
16th Dec, 2008
hmm, is this freezable? and if so, what's the best way of reheating on the day?
4th Dec, 2008
this sauce is amazing, it works great with turkey 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.
26th May, 2008
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.
1st Jan, 2008
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.
27th Dec, 2007
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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