Caribbean · Sauce

Orange, Chocolate and Rum Sauce

duck-orange

This is one of my compromise cuisine creations – an orange sauce with a hint of rum and dark chocolate. Tastes lovely with poultry but is also quite interesting together with “meatier” fish. As usual, I don’t really measure the ingredients, so you’ll have to tweak it a little and taste your way to your perfect blend.

Ingredients:

  • 2 cups of orange juice
  • juice and finely grated zest from 1 orange
  • juice and finely grated zest from 1 lemon
  • dark chocolate (I love Green & Blacks Maya Gold) about 1/2 a bar
  • spiced rum
  • double cream
  • salt & pepper to taste
  • 1 tbsp arrowroot

Directions:

  1. Bring the  orange juice and squeezed lemon juice to boil and let it simmer until half the fluid remains
  2. Add dark chocolate, rum and the orange and lemon peel and leave to rest for about half an hour
  3. Bring to boil again and add a dollop of cream, salt and pepper to taste
  4. Mix 1tbsp arrowroot with the juice from the orange and add to the sauce
  5. Stir for a minute and allow the sauce to thicken

Serve the sauce on the side or pour it over the chicken. Looks lovely with a few thin slices of orange and some finely chopped orange zest for decoration.

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