Title: | Sevilla Sauce | Category: | Condiments | | Sevilla SauceThis 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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