Combine apricots, raisins, and brandy in a cold sauce-pot.

Place over medium heat and simmer until reduced by half. Be careful to do this slowly, or brandy will ignite.

Stir in port wine and simmer until reduced by half.

Add demiglace, simmer until reduced by one-quarter. If using veal stock instead of demiglace, reduce by half.

Remove from heat and serve.