Orange and Port Sauce

Method

Add stock, orange juice, port and jam to a medium sized pan. Bring to the boil and simmer for 20 minutes or until reduced by about half.

Stir in butter and seasoning and simmer for a further 5 to 10 minutes

Blend in the cornflour mixed with cold water and stir until sauce thickens.

Great with lamb!

Ingredients

Butter Chopped Into Pieces 15g
Apricot Jam Or Marmalade 2 Tsps
Generous Splash Of Port
Orange Juice With Bits ½ Cup
Chicken Or Vegetable Stock 1 Cup
Salt And Pepper
Cornflour Blended With A Little Cold Water

Hints 'n' Tips

Add some chopped sage leaves for a further kick!

Freshly squeezed orange juice and zest can also be used but I think this sauce tastes just as good and is much easier to make with orange juice.

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