A Boxing Day Sauce for Leftover Turkey
This handy, piquant sauce brightens leftover birds to the point that they become a treat more than an exercise in frugality. If you anticipate a busy day, make the sauce in advance and reheat it when you need it.
-2 oz unsalted butter
-a minced onion
-½ cup turkey, chicken or other poultry stock
-1 heaped teaspoon flour (Wondra preferred)
-1 cup tawny Port
-grated zest and juice of 2 oranges
-½ cup raisins
-¼ teaspoon cayenne
-1 teaspoon cinnamon
-scant ¼ teaspoon ground cloves
-1 teaspoon ground ginger
-1 teaspoon crushed juniper berries
-a grating of nutmeg
-salt and pepper
- Melt the butter over medium low heat and cook the onion until it softens.
- Add the stock, raise the heat and reduce the amount of liquid by half.
- Make a liaison by taking a little of the hot liquid and mixing it with the flour to form a paste.
- Reduce the heat under the reduced stock to low and slowly fold the liaison back into the liquid: Whisk it vigorously to combine everything into a smooth slurry.
- Add everything else to the pot, bring it to a boil and then simmer the sauce for a good half hour. Serve hot over cold meat.
Notes:
- Substitute red wine for the Port if you would like a drier sauce.
- Substitute about ½ cup of minced shallots for the onion to increase the piquancy of the sauce if you like.
- The amount of cayenne really is up to you.
- Making the liaison may not really be necessary but it is a good precaution to avoid lumps, especially if you are not using Wondra.
- For a more old-fashioned, thinner eighteenth century style sauce, omit the flour.