Prep 0 mins
Cook 10 mins
This is a sauce that my family and I enjoy eating with red meat, game or in particular, duck. It was a bit of an experiment but turned out great. The sauce itself takes only 10 minutes to make but it requires the juices from the meat so you have to cook your meat first. PLEASE NOTE: time cooking the meat will vary from meat to meat and person to person so I have not included this in cooking times, I have only included the timing of the actual sauce itself. As it is a fruity sauce do not expect it to be thick and creamy, it is quite fluid but its the flavour that we love. It is both sweet and savory atthe same time as the fruit and the meat juices used are a complete contrast to each other.
- 1 orange, juice of
- 1 bay leaf
- 3 tablespoons red currant jelly
- 150 g mixed berries (fresh or frozen, if frozen then defrost beforehand)
- 1⁄2 tablespoon of fresh mint
- 1⁄2 teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- juices from cooked meat
- Cook the meat that is going to be served in a pan and then remove it and set aside to rest, covering with foil to retain the heat.
- Add the orange juice, bay leaf, redcurrant jelly, berries and sugar to the meat juices left in the pan from cooking the meat and boil the mixture for 3-4 minutes.
- Lower the heat and simmer uncovered for another 5 minutes until the fruit is soft.
- Remove the bay leaf, stir in the balsamic vinegar, mint and season with salt and pepper.
- Spoon over the meat and serve immediately while hot.
Can I say, OMG! This is a wonderful little sauce. The balsamic vinegar at the end just takes this recipe over the edge. Followed directions exactly and used with a beautiful roast we had tonight. But just a little goes a long way. You don't want to cover up the taste of the meat, just enhance it. And this surely does that! Thnx so much for posting, Lauren. Made for Fall 2008 PAC.