| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Jenny brist, New |
4 |
servings |
INGREDIENTS
| 4 |
|
Dsp concentrated turkey juices |
| 140 |
ml |
Vegetable stock |
| 55 |
g |
Apricots; shredded |
|
|
Peel of an orange |
| 1 |
|
Dsp apricot jam |
| 2 |
|
Dsp brandy |
INSTRUCTIONS
Drain and strain the turkey juices into a saucepan at a moderate
heat, and reduce the liquid to half, concentrating the flavour. Add
the stock, shredded apricots, orange peel and apricot jam.
Bubble for several minutes until the sauce thickens. Turn off the
heat and add the brandy before serving. You can brush the whole
turkey with a little of the sauce before serving to bring up the
colour and sweeten the flavour of the juices from the turkey.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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