This is a fancying tasty holiday recipe. My basic sauce is simpler: remove meat from skillet, bring the heat up, pour some white wine (or other liquid like broth, juice or tea) and scrape the bottom of the skillet, let reduce a bit, then add heavy cream, bring to a boil, let reduce until desired consistency is attained. Remove from heat and add seasonings (which should complement the meat you are serving). And voila!
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) ½ cup Chicken/turkey stock
1 cup Dry white wine
2 tbsp Flour
3 tbsp Cold water
¼ cup Port wine
¼ cup Frozen concentrated orange juice
2 tbsp Orange liqueur (not essential)
1 In a large saucepan, heat stock and wine together.
2 In a medium sized bowl, blend flour and water together to form a smooth paste.
3 Stir in the Port, then add the heated stock-wine mixture.
4 Return the gravy to the saucepan and cook, stirring constantly until the mixture thickens.
5 Stir in the concentrated orange juice and the orange liqueur.
6 Just before serving, stir into the bottom of a degreased roasting pan to flavour and colour with the juices of the chicken/turkey.
Ingredients ½ cup Chicken/turkey stock
1 cup Dry white wine
2 tbsp Flour
3 tbsp Cold water
¼ cup Port wine
¼ cup Frozen concentrated orange juice
2 tbsp Orange liqueur (not essential)
Directions 1 In a large saucepan, heat stock and wine together.
2 In a medium sized bowl, blend flour and water together to form a smooth paste.
3 Stir in the Port, then add the heated stock-wine mixture.
4 Return the gravy to the saucepan and cook, stirring constantly until the mixture thickens.
5 Stir in the concentrated orange juice and the orange liqueur.
6 Just before serving, stir into the bottom of a degreased roasting pan to flavour and colour with the juices of the chicken/turkey.