Ingredients:
2 tbsp. unsalted butter
1/4 cup port wine
2 tbsp. brown sugar
3 tbsp. heavy cream
Salt (to taste)

Preparation:
In a small saucepan, add unsalted butter and place on medium heat. Allow the butter to melt, but be careful not to let it brown, as this will greatly affect the taste of the sauce. Add a sprinkle or two of salt.

Once butter is completely melted and is starting to bubble lightly around the edges, add the port wine. Using a spoon, stir the butter and wine until they are somewhat incorporated. Let the mixture sit on medium heat for a minute or two until it starts to bubble around the edges. Add the brown sugar (don't be afraid of the reaction the liquid mixture has to the addition of sugar!) and stir. Let the mixture heat for a bit, keeping an eye on it the whole time.

Finally, add the bit of heavy cream. This will act as a thickening agent and also help create the sauce's velvety finish. It is very important here that you stir the mixture until everything is well incorporated. Turn the heat up a bit to encourage a mild boil, letting the edges really start to bubble. Stir occasionally.

Once you've found a consistency you like, remove saucepan from heat and drizzle sauce immediately. Enjoy!