A lovely sauce, perfect to serve with roast goose, duck, pheasant and pork. As it is a creamy sauce, keep the pan juices from the meat separate to be served as a thin gravy.
Peel the onions, cut them in half and then slice them as thinly as possible. Melt the butter in a large frying-pan over a low heat. Stir in the onion slices and then stir in the ground cinnamon and the orange rind. Cook gently until the onions have completely softened. Remove from the heat and stir in the flour, followed by the orange juice and the caster sugar. Return to the heat and simmer gently, stirring all the time, for about 2 minutes. Then add the brandy and the cream and continue to simmer gently, stirring, for another 3 minutes or so. Season to taste with salt and black pepper, adding more brandy if you want. Pour into a bowl to serve with your roast.
© 1978 Josceline Dimbleby. All rights reserved.