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

1. Currant-Orange Sauce: Combine all ingredients in a small saucepan. Heat over low heat until blended. Makes 1 1/2 cups.
2. 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.

Tap to zoom