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

Name: Great-Uncle Cecil's Spiced Plum and Port Glazed Capon (Upgraded)
Total time: 3 h 30 min
Yield: 6
Cuisine: Holiday
Ingredients: 1 Capon; 2 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 tsp Salt; 1/2 tsp Black Pepper; 1 cup Port Wine; 1 cup Fresh Plums-pitted and chopped; 1/4 cup Red Wine Vinegar; 1 tbsp Soy Sauce; 1 tsp Fresh Ginger-grated; 1/2 tsp Ground Cinnamon; 1/4 tsp Ground Cloves; 1 tbsp Butter

⏱3h 30m

👥6

🔥700 cal

Medium

🍽️Holiday

A more flavorful version of the classic capon, featuring fresh plums and a richer sauce.

1 Capon

2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Salt

1/2 tsp Black Pepper

See all 13 ingredients ↓

(0 reviews)

⏱3h 30m

👥6

🔥700 cal

Medium

🍽️Holiday

A more flavorful version of the classic capon, featuring fresh plums and a richer sauce.

#Roast Chicken #Holiday Meal #Plum Glaze #Fresh Plums

Instructions

Preheat oven to 350°F (175°C).
Pat the Capon dry and rub with Olive Oil, Lemon Juice, 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 15 minutes, stirring occasionally, until plums are softened and sauce is 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 tbsp 15 mL Lemon Juice
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1 cup 240 mL Port Wine
1 cup 240 mL Fresh Plums-pitted and chopped
1/4 cup 60 mL Red Wine Vinegar
1 tbsp 15 mL Soy Sauce
1 tsp 5 mL Fresh Ginger-grated
1/2 tsp 2.5 mL Ground Cinnamon
1/4 tsp 1.25 mL Ground Cloves
1 tbsp 15 mL Butter

Equipment

Roasting Pan
Saucepan
Meat Thermometer

Instructions

Preheat oven to 350°F (175°C).
Pat the Capon dry and rub with Olive Oil, Lemon Juice, 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 15 minutes, stirring occasionally, until plums are softened and sauce is 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 700

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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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