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.
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
Remove rind (not the peel) from an orange with a potato peeler. Cut into very thin julienne slivers with a sharp knife. 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. Drain and set orange rind aside.
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.
Dissolve cornstarch in remaining 1/4 cup orange juice and add to sauce, stirring until thickened. Add the julienne of orange rind.