Port And Orange Gravy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | T | Plain flour |
| 3 | T | Red wine vinegar |
| 2 | T | Demerara sugar |
| 2 | Oranges, juice of | |
| 450 | Turkey stock | |
| 1/4 | pt | Ruby port |
| 1 | t | Orange licqueur, optional |
| 4 | T | Redcurrant jelly |
INSTRUCTIONS
Drain off all but 3 tbsp of the cooking juices from the turkey roasting tin. Put the roasting tin directly over heat , stir in the plain flour and cook until the mixture is golden. pour in the red wine vinegar and demerara sugar and cook for 1 min. Gradually whisk in the orange juice, turkey stock, port and orange licqueur. Bring to the boil and whisk to thicken. Whisk in the redcurrant jelly to create a smooth sauce. Posted to recipelu-digest Volume 01 Number 310 by CarickGirl <CarickGirl@aol.com> on Nov 26, 1997
A Message from our Provider:
“Christ gives Life!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 757.5mg
Potassium: 741.8mg
Carbohydrates: 81.4g
Fiber: 4.7g
Sugar: 44.2g
Protein: 7g