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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.


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.


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