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!
|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|
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.
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.