 | Black Currant–Grand Marnier Sauce6 oz. 20 minutes |
| • | 3 oz. The Perfect Purée Black Currant Puree, thawed |
| • | 1 tbsp. The Perfect Purée Orange Zest, thawed |
| • | 8 oz. fresh orange juice |
| • | 4 oz. demi-glace |
| • | 2 oz. Grand Marnier or orange liqueur |
| 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. | |