| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Plain flour |
| 3 |
tb |
Red wine vinegar |
| 2 |
tb |
Demerara sugar |
| 2 |
|
Oranges ; juice of |
| 450 |
ml |
Turkey stock |
| 1/4 |
pt |
Ruby port |
| 1 |
ts |
Orange licqueur (optional) |
| 4 |
tb |
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:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”