Great-Uncle Cecil's Spiced Plum And Port Glazed Capon

Name: Great-Uncle Cecil's Spiced Plum and Port Glazed Capon (Standard)
Total time: 3 h
Yield: 6
Cuisine: Holiday
Ingredients: 1 Capon; 2 tbsp Olive Oil; 1 tsp Salt; 1/2 tsp Black Pepper; 1 cup Port Wine; 1 cup Plum Jam; 1/4 cup Red Wine Vinegar; 2 tbsp Soy Sauce; 1 tsp Ground Ginger; 1/2 tsp Ground Cinnamon; 1/4 tsp Ground Cloves

⏱3h

👥6

🔥650 cal

Medium

🍽️Holiday

A classic roasted capon with a sweet and savory plum and port wine glaze, inspired by a family recipe.

1 Capon

2 tbsp Olive Oil

1 tsp Salt

1/2 tsp Black Pepper

1 cup Port Wine

See all 11 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥650 cal

Medium

🍽️Holiday

A classic roasted capon with a sweet and savory plum and port wine glaze, inspired by a family recipe.

#Roast Chicken #Holiday Meal #Plum Glaze

Instructions

Preheat oven to 350°F (175°C).
Pat the Capon dry and rub with Olive Oil, Salt, and Black Pepper.
Place the Capon in a roasting pan.
Combine all Sauce ingredients in a saucepan and bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until slightly thickened.
Pour half of the Sauce over the Capon.
Roast for 90-120 minutes, basting with the remaining Sauce every 30 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for 10 minutes before carving and serving.

Ingredients

1 1.5 kg Capon
2 tbsp 30 mL Olive Oil
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1 cup 240 mL Port Wine
1 cup 240 mL Plum Jam
1/4 cup 60 mL Red Wine Vinegar
2 tbsp 30 mL Soy Sauce
1 tsp 5 mL Ground Ginger
1/2 tsp 2.5 mL Ground Cinnamon
1/4 tsp 1.25 mL Ground Cloves

Equipment

Roasting Pan
Saucepan
Meat Thermometer

Instructions

Preheat oven to 350°F (175°C).
Pat the Capon dry and rub with Olive Oil, Salt, and Black Pepper.
Place the Capon in a roasting pan.
Combine all Sauce ingredients in a saucepan and bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until slightly thickened.
Pour half of the Sauce over the Capon.
Roast for 90-120 minutes, basting with the remaining Sauce every 30 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for 10 minutes before carving and serving.

Nutrition per serving

Calories 650

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0 reviews

Great-Uncle Cecil's Spiced Plum And Port Glazed Capon

Great-Uncle Cecil's Spiced Plum And Port Glazed Capon

Ratings & Reviews

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