Sevilla Sauce

This 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.

Ingredients

• 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

Instructions

1. Remove rind (not the peel) from an orange with a potato peeler. Cut into very thin julienne slivers with a sharp knife.
2. 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.
3. Drain and set orange rind aside.
4. 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.
5. Dissolve cornstarch in remaining 1/4 cup orange juice and add to sauce, stirring until thickened.
6. Add the julienne of orange rind.