Prep 10 mins
Cook 5 mins
This is a sweet and spicy sauce from the British Isles - I've heard that it's from Ireland and from England, although with the name, I would guess England.
- 1 julienned orange rind
- 1⁄2 cup currant jelly
- 1⁄3 cup port wine or 1⁄3 cup sherry wine
- 1⁄3 cup orange juice
- 1⁄4 teaspoon dry mustard
- 1 pinch ground ginger
- 1 tablespoon cornstarch
- 1 dash lemon juice
- 1 pinch cayenne pepper
- salt and pepper
- Blanch the rind in boiling water.
- Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
- Combine cornstarch with reserved juice and add to boiling mixture.
- Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
- Strain the sauce and add the blanched orange rind.
Easy and unbelievable on leftover beef. I used the wine I had - a cabernet - certainly didn't detract from the flavor at all. My husband is a bland flavor man and I am a spicy girl - we both loved it.
I think you will find that this is English and not Irish, not that it matters as its really yummy. I suggest you try it with some warmed brie and plain crackers.
This was spot on! An excellent sauce. I served it with roasted lamb loins last night and everyone really enjoyed it. Thanks very much!