Zesty Orange Sauce

Zesty Orange Sauce is excellent to serve over wild fowl especially Cornish Game Hens. The tang of the orange and mild kick of the sherry combine so well. This is a very simple recipe that works well due to its simplicity. The addition of currant jelly give the sauce a bit of body making it into a runny chutney. I must admit, I tried using this as a marinade on a Wood Pidgeon and oh my god. The flavour worked so well, the orange had been absorbed into the meat without overpowering the meat. I am going to test it on a chicken and then Quail next!!

Zesty Orange Sauce

An easy sauce that compliments game very well.

4.71 from 34 votes

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Course: Sauce

Cuisine: British

Keyword: Fruit, Orange, Sauce

Cook Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 portions

Calories: 119.16kcal

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Ingredients

 

MetricImperial

• 1 large orange
• 1 cup very dry sherry
• 1 Tbs lemon juice
• 1/2 cup currant chutney
• dash Cayenne

Instructions

• Cut an orange in half. Remove juice from both sections and reserve. Then take the rind of one half and cut into thin strips.
• Cook orange rind strips with dry sherry.
• Simmer, uncovered, until reduced to 1/2 cup of liquid. Remove rind from sherry and add the reserved orange juice, lemon juice, currant jelly and cayenne.
• Simmer until jelly melts.
• Leave to cool and hey presto your sauce in made.

Notes

This is excellent to serve over cornish game hens.

Nutrition

Calories: 119.16kcal | Carbohydrates: 16.35g | Protein: 0.72g | Fat: 0.17g | Saturated Fat: 0.02g | Sodium: 4.39mg | Fiber: 9.04g