Some people really like duck and this is a sauce that will make the flavours take off and sing.
- 3/4 cup currant jelly
- 1/3 cup sugar
- rind of 3 oranges, grated
- 1/4 cup port wine
- 1/4 cup freshly squeezed orange juice
- pinch of salt
- dash of cayenne
- 1/4 cup lemon juice
Combine the jelly, sugar and orange rind to a pot, beating well. Heat long enough only to melt the sugar.
Add the remaining ingredints, except the lemon juice and simmer for 5 minutes.
Remove from the heat and add the lemon juice, stirring only to blend.
Glaze the duck during the last half hour of cooking time. Serve the remaining sauce in a pitcher at the table for guests to add more.
While peaches are still plentiful at the market, buy a batch and make this up. It is soooo yummy and it a real treat.
- 4 peaches
- 1/4 cup sugar
- pinch of allspice
- 1 tbsp. butter
- 3/4 cup water
Peel the peaches and slice each one, putting them and all the other ingredients in a saucepan. Bring this to a boil then reduce the heat and simmer for 8 minutes.
You now have a choice…mash it up so you have pieces of peaches, or strain it. I tried straining it and gave up after a few minutes. Put it all back together and it is perfect that way.
This makes a small amount so you can double it or even triple it.