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Friday, April 6, 2007

Blood Orange Sauce

I have had this recipe for awhile now and have finally been able to use it. For so long you could not find blood oranges in KC, but they seem to be plentiful this year. We first came upon them in 2000 on our first trip to Italy and while they are not quite the same here, they do impart a little different taste than regular oranges. I will be extremely thrilled when we are able to get blood orange juice in the refrigerated section of the store.
This sauce is great over grilled chicken and I came up with a nice marinade to use . The sauce recipe is here and I will post the marinade after this.

Blood Orange Sauce

1 cup blood orange sauce (about 6 oranges)
1 shallot finely chopped
1/4 cup red wine vinegar
1/2 cup dry white wine
1 cup chicken broth
1/2 cup extra-virgin olive oil
salt and ground black pepper

Simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan combine shallots and wine vinegar and reduce over low heat. Add white wine, chicken broth and reduce again. Remove from heat and slowly whisk in olive oil until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. Serve over grilled chicken.

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