This is a fancying tasty holiday recipe. My basic sauce is simpler: remove meat from skillet, bring the heat up, pour some white wine (or other liquid like broth, juice or tea) and scrape the bottom of the skillet, let reduce a bit, then add heavy cream, bring to a boil, let reduce until desired consistency is attained. Remove from heat and add seasonings (which should complement the meat you are serving). And voila!
In a large saucepan, heat stock and wine together.
In a medium sized bowl, blend flour and water together to form a smooth paste.
Stir in the Port, then add the heated stock-wine mixture.
Return the gravy to the saucepan and cook, stirring constantly until the mixture thickens.
Stir in the concentrated orange juice and the orange liqueur.
Just before serving, stir into the bottom of a degreased roasting pan to flavour and colour with the juices of the chicken/turkey.
Season to taste.
Servings 0