1 tbsp olive oil
1 small onion, finely chopped
zest and juice of 1 orange
2 tbsp plain flour (All purpose)
600 ml stock (from the turkey or alternatively use 1 chicken stock cube with 600 ml boiling water)
4 tbsp port
2 tbsp redcurrant jelly
1 small onion, finely chopped
zest and juice of 1 orange
2 tbsp plain flour (All purpose)
600 ml stock (from the turkey or alternatively use 1 chicken stock cube with 600 ml boiling water)
4 tbsp port
2 tbsp redcurrant jelly
method
1. Heat the oil in a medium size saucepan and cook the onion until softened.
2. Add the zest and juice of the orange and stir in the flour, increase the heat and cook the flour, stirring continually for 30 seconds. Stir in the stock and continue to stir until the sauce thickens.
3. Pour in the port and add the redcurrant sauce, reheat and serve with roast turkey or chicken.
2. Add the zest and juice of the orange and stir in the flour, increase the heat and cook the flour, stirring continually for 30 seconds. Stir in the stock and continue to stir until the sauce thickens.
3. Pour in the port and add the redcurrant sauce, reheat and serve with roast turkey or chicken.
serving amount
serves 4 - 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
