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.
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