Condiment Recipes

Sevilla Sauce

This is a rich orange sauce that is excellent with boned poached chicken breasts, duck or Rock Cornish game hens. It also makes a lovely Christmas gift, spooned into a decorative jar.

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  • 1/3 cup julienne of orange rind
  • 1 1/4 cups white wine
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vinegar
  • 1 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • Grated rind of 1 orange
  • 1/4 cup Grand Marnier
  • 2 tablespoons currant jelly
  • 2 teaspoons cornstarch


  1. Remove rind (not the peel) from an orange with a potato peeler. Cut into very thin julienne slivers with a sharp knife.
  2. Combine 1 cup of the wine, ginger, allspice, nutmeg and brown sugar in a saucepan. Simmer the orange rind in this liquid for 20 minutes, uncovered.
  3. Drain and set orange rind aside.
  4. Caramelize the granulated sugar and vinegar in a heavy saucepan over medium heat. Add 3/4 cup of the orange juice, lemon juice, orange rind, Grand Marnier and remaining wine. Stir and cook for 5 minutes. Add jelly.
  5. Dissolve cornstarch in remaining 1/4 cup orange juice and add to sauce, stirring until thickened.
  6. Add the julienne of orange rind.

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