Pork Sauce

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Servings: 1 Difficulty: Intermediate
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A vibrant, fruity glaze balancing sweet jelly with tart citrus and rich wine
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Pork Sauce recipe image
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Pork Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 243.8

Description

This glossy, vibrant sauce is a perfect companion for roasted meats, offering a sophisticated balance of sweet, tart, and savory notes. The base of red currant jelly provides a deep ruby hue and gentle fruitiness, while fresh orange and lemon juices add necessary acidity to cut through richness. A splash of port or Madeira wine introduces complexity, and the hint of Grand Marnier at the end adds a luxurious citrus-herbal finish. Thickened lightly with cornstarch, it coats beautifully. It is equally delicious as a basting liquid during roasting or poured over the finished dish. Ideal for holiday ham, roasted pork loin, or even grilled duck, this sauce brings a touch of elegance to the table with minimal effort.

Ingredients

Directions

  1. Place the red currant jelly, orange juice, and lemon juice into a medium saucepan.
  2. Heat the mixture over medium-low heat, stirring frequently until the jelly is completely melted and the liquids are well combined.
  3. In a small bowl, whisk together the cornstarch and 1/4 cup of the port or Madeira wine until smooth and free of lumps.
  4. Slowly pour the cornstarch mixture into the saucepan while stirring constantly to prevent clumping.
  5. Continue to cook and stir over medium heat until the sauce begins to bubble and thickens slightly, about 2-3 minutes.
  6. Stir in the remaining 3/4 cup of wine and the grated orange peel.
  7. Remove the saucepan from the heat and stir in the Grand Marnier just before serving to preserve its flavor.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 243.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 9.0mg1%
Total Carbohydrate 51.7g18%
Dietary Fiber 0.2g1%
Sugars 46.4g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or wine if it thickens too much.

Substitutions: If you don't have red currant jelly, cranberry jelly is a good alternative. For a non-alcoholic version, substitute the wine with additional orange juice or apple cider, though the flavor profile will be sweeter and less complex.

Serving Suggestions: This sauce pairs beautifully with roasted pork loin, glazed ham, or duck breasts. It also works well as a dipping sauce for fried chicken or pork chops.

Keywords: pork, sauce, glaze, red currant, jelly, orange, lemon, port, madeira, wine, cornstarch, grand marnier, fruit, citrus, roast, ham, duck, holiday, side, glazed
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