- 1 tablespoon shredded orange rind
- 1/2 cup (125 ml) orange juice or chop 1 orange
- 2 tablespoons apricot jam, sieved
- 1 cup (250 ml) chicken stock
- 2 teaspoons cornflour
- 2 teaspoons water
- 1 tablespoon fresh rosemary leaves
Combine rind, juice or orange, jam and stock in pan, simmer, uncovered, about 20 minutes or until reduced by half. Add butter, stir until melted. Stir in blended cornflour and water and rosemary, stir over heat until sauce boils and thickens.