Soups And Sauces
Poultry Basting Sauces (Currant-Orange & Apricot)
Ingredients
- 1 cup currant-orange sauce currant jelly
- 2 Tbsp currant-orange sauce prepared mustard
- 1 tsp currant-orange sauce instant minced onion
- ¼ tsp currant-orange sauce ground ginger
- currant-orange sauce grated peel of 1 orange
- ½ cup currant-orange sauce orange juice
- currant-orange sauce grated peel of 1 lemon
- 1 can apricot sauce apricots, drained
- 1 tsp apricot sauce grated orange peel
- 1½ cup apricot sauce dry red wine
- ½ cup apricot sauce butter
- ¼ tsp apricot sauce pepper
Method
- Currant-Orange Sauce: Combine all ingredients in a small saucepan. Heat over low heat until blended. Makes 1 1/2 cups.
- Apricot Sauce: Press the apricots through a coarse sieve or food mill. Combine all ingredients in a saucepan with the juices from the roasting pan and cook over low heat about 5 minutes. Makes 2 cups.
Notes
Rosauers recipe card SA-20 ("use as basting sauce for roast poultry"). Two sauces on one card.
Original card
The recipe above was transcribed from this scan of Vera’s original card.