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Ingredients

 ½ C. Lingonberry Jam or Syrup                  ½ tsp. Dried Thyme, crumbled
½ C. Ruby Port                                            1 ½ tsp. grated Orange Peel
½ C. Chicken stock (or canned broth)         1 Tbsp. Red Wine Vinegar
½ C. Heavy Cream

• Instructions
  
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1.   Boil port and chicken stock in heavy, medium saucepan until reduced by half.
2.   Add cream and thyme and boil 5 minutes.
3.   Stir in lingonberry jam or syrup, vinegar and orange peel.

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