Port and Apricot Sauce

Here is a great mixture of sweet, spicy and fruity flavors that will complement meat, poultry and fish dishes or even roasted vegetables.

INGREDIENTS
1    cup low sodium chicken broth
1    medium shallot, chopped
1/3 cup dried apricots, chopped
1    pinch red pepper flakes
1/4 cup Eredita port wine
1/2 cup dry red table wine
1/4 cup aged balsamic vinegar

METHOD
In a medium sauce pan, add the broth, shallots, apricots and red pepper flakes. Bring to a boil and then reduce heat to a simmer. Cook for about 10 minutes. Remove from the heat to a blender or food processor, add the port, red wine and balsamic vinegar.

Process to a puree and return to a clean sauce pan. Continue to simmer until the liquid is reduced to about half and the sauce becomes very thick. Remove from the heat and serve as needed.

This began as a recipe from the website About.com but has evolved greatly