Curried Fruit Sauce for Holiday Meats
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1 can(s)mandarin oranges, 11 oz
1 1/2 Tbsppacked dark brown sugar
1 tspmeat juices
1/2 tspcurry powder
1/4 tspground ginger
How to Make Curried Fruit Sauce for Holiday Meats
- Drain mandarin oranges and reserve juice, adding water to juice to make 1 1/2 cups and set aside.
- In a sauce pan, on low heat, add cornstarch, brown sugar, meat juice/bouillon, curry powder and ginger, stir till ingredients are mixed.
- Slowly, add reserved liquid. Cook and stir over medium high heat until mixture thickens.
- Add oranges and craisins, stirring on low heat till all is incorporated, not more than two minutes. The sauce will thicken as it cools.