Boil the port and stock in a medium-size saucepan over high heat until the liquid has been reduced by half, about 10 minutes. Stir in the cream and rosemary and boil over medium heat for another 5 minutes. Add the marmalade and stir until dissolved; then add the wine and cook for 5 more minutes, over medium heat. Serve hot.
A rich, unctuous mixture, this fruity sauce is the perfect way to make the most of a crisp roast duck or crackling roast loin of pork. If desired, this sauce can be prepared up to two days in advance and refrigerated. Rewarm over low heat before serving.
Yield: About 1 cup of sauce.
From The Complete Book Of Sauces by Sallie Y. Williams