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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 40 |
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This is a sweet and spicy sauce from the British Isles - I've heard that it's from Ireland and from England, although with the name, I would guess England. Ingredients:
1 julienned orange rind |
1/2 cup currant jelly |
1/3 cup port wine or 1/3 cup sherry wine |
1/3 cup orange juice |
1/4 teaspoon dry mustard |
1 pinch ground ginger |
1 tablespoon cornstarch |
1 dash lemon juice |
1 pinch cayenne pepper |
salt and pepper |
Directions:
1. Blanch the rind in boiling water.
2. Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
3. Combine cornstarch with reserved juice and add to boiling mixture.
4. Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
5. Strain the sauce and add the blanched orange rind.
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