Orange Sauce (for barbecued food)

Name: Orange Sauce (for barbecued food)
Ingredients: ¾ pint/420 ml orange juice, fresh if possible; 2 sprigs of rosemary; ½ pint/285 ml chicken or vegetable stock; ½ pint/285 ml chicken or vegetable stock; 1 tbsp arrowroot slaked with 2–3 tbsp water; 1 tbsp arrowroot slaked with 2–3 tbsp water; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 heaped tbsp snipped chives

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This thin orange sauce has snipped chives stirred through it, for both colour and taste. It is very good with barbecued pork fillets.

Ingredients

¾ pint/420 ml orange juice, fresh if possible
2 sprigs of rosemary

Sauce
Gluten-free
Vegan
Summer

Method

Put the orange juice, rosemary and stock in a saucepan and bring to simmering point. Simmer for 5 minutes, then stir some of the hot liquid into the slaked arrowroot, pour this back into the saucepan, season and stir till the sauce boils. Take it off the heat, cool, take out and throw away the rosemary, and stir in the snipped chives.

Serve this sauce either warm or cold.