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Ingredients30 m servings 179 cals
Original recipe yields 6 servings (0 cups)
- Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
- Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
- Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
- Bring sauce to a boil; remove from heat.
Per Serving: 179 calories; 0.9 g fat; 41.8 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
ReviewsRead all reviews 2
I used this sauce successfully beside sauteed medallions of venison loin.