Bigarade sauce

Bigarade sauce is an orange sauce made from Seville oranges (bigarade is the Provençal name for a Seville orange).  As these are only available for a few weeks in the winter, it is only in season for this short period in the winter (unless frozen oranges are used).  It has a distinct flavour and acidity.  Although ordinary oranges and lemons can be substituted for the Seville oranges, the acidity can be achieved but not, alas, the flavour.  Bigarade sauce is perfect with duck.

Preparation Time: 10 Mins

Cooking Time: 15 Mins

Total Time: 25 Mins

Ingredients

For 6 portions

1 tbs               Brandy      

1 knob            Butter       

1 tsp               Cornflour   

½                   Lemon  - juice of      

1                    Orange     

2                    Oranges  - Seville     

3 tbs               Port         

1 tbs               Redcurrant jelly       

10 cl               Stock  - game         

1 tbs               Sugar  - brown        

3 tbs               Vinegar  - wine        

Method

Squeeze the juice from the fruit.   Melt the sugar in a pan - but do not burn.  Pour on the vinegar, mix and let it bubble for a few moments.  Add the orange juice, three quarters of the stock, redcurrant jelly and boil gently for 5 minutes.  Add the port and brandy and simmer for a further minute.  Mix the cornflour with the remaining stock and add to the sauce a little at a time – stirring continuously – until a good consistency is achieved.  Stir in a knob of butter.