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Black Currant–Grand Marnier Sauce

Black Currant–Grand Marnier Sauce

6 oz.

20 minutes

    • 8 oz. fresh orange juice
    • 4 oz. demi-glace
    • 3 oz. The Perfect Purée Black Currant,  thawed
    • 2 oz. Grand Marnier or orange liqueur
    • 1 tbsp. The Perfect Purée Orange Zest,  thawed
Method:
1. In a saucepot combine orange juice and demi-glace. Simmer until reduced by half.
2. Stir in Black Currant puree, Grand Marnier, and Orange Zest. Simmer mixture, stirring frequently, until reduced by half, about 15 minutes.
3. Strain sauce and pour into a bain marie to hold until serving time.
Serving Suggestion:
The sauce is perfectly designed for roasted, grilled or sautéed poultry, such as duck, chicken, game hens, pheasant, quail, or smoked turkey.
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