Gingerbread Sauce

In a 3- to 4-quart pan, combine Merlot or other dry red wine, tawny Port, and orange juice. Bring to a boil over high heat and stir occasionally until reduced to 1 1/4 cups, 12 to 15 minutes. Meanwhile, in a small bowl, combine 1/4 cup hot water and demi-glace (see notes).

Crumble enough of the Gingerbread Wedges or gingersnaps to make 2/3 cup.

Add gingerbread and demi-glace mixture to wine mixture; let stand until gingerbread has softened, 3 to 5 minutes.

Pour into a blender.

Add whipping cream and whirl until smooth. Return to pan.

Stir over low heat until hot.

Whisk in butter until blended and smooth.

Add salt to taste.