Pork Sauce

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.

Cooking Method: Boiling, Grilling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 243.8

Dietary: Gluten-free, Vegan, Vegetarian

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

1 cup Red currant jelly
2/3 cup Orange juice
1/4 cup Lemon juice
2 teaspoons Cornstarch
1 cup Port or Madeira wine
1 tablespoon Grated orange peel
2 tablespoons Grand Marnier

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

Read it online: https://www.chefs-mate.com/recipe/pork-sauce-6/