Red Currant Sauce Recipe
Especially suited for adding a sweet flavor to wild game, this Red Currant Sauce can also be served on a variety of domestic poultry and fowl such as chicken, turkey, duck and goose.
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1/3 cup red currant jelly
2 tablespoons sugar
1 grated rind from one large orange
1 tablespoon orange liqueur or Port wine
1 tablespoon frozen orange juice concentrate
2 tablespoons fresh lemon juice
1/3 teaspoon Kosher salt
In a small bowl combine jelly, sugar and grated rind until well blended.
Stir in remaining ingredients and whisk together thoroughly.
Serve with wild game or poultry.
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"This is a very good sauce. I couldn't find currant jelly so I substituted raspberry jam. I also warmed it slightly in the microwave. Very good and I think it would be great on grilled chicken breasts."
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