Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Plain flour |
| 3 tablespoons | Red wine vinegar |
| 2 tablespoons | Demerara sugar |
| 2 \N | Oranges ; juice of |
| 450 millilitres | Turkey stock |
| ¼ pint | Ruby port |
| 1 teaspoon | Orange licqueur (optional) |
| 4 tablespoons | Redcurrant jelly |
Drain off all but 3 tbsp of the cooking juices from the turkey roasting tin. Put the roasting tin directly over heat , stir in the plain flour and cook until the mixture is golden. pour in the red wine vinegar and demerara sugar and cook for 1 min. Gradually whisk in the orange juice, turkey stock, port and orange licqueur. Bring to the boil and whisk to thicken.
Whisk in the redcurrant jelly to create a smooth sauce.
Posted to recipelu-digest Volume 01 Number 310 by CarickGirl <CarickGirl@...> on Nov 26, 1997