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A lively sauce to compliment stuffed chicken breast.

  • ¼ cup sugar
  • 2 Tbsp red wine vinegar
  • 2 cups beef broth
  • 1 ¼ cups freshly squeezed orange juice
  • 2 Tbsp cornstarch
  • 1 beef bouillon cube, crumbled
  • ¼ cup cold water
  • 3 Tbsp Grand Marnier
  • 1 Tbsp orange marmalade
  • Salt and Pepper

Mix sugar and vinegar in medium saucepan. Bring to boiling over moderate; cook 3 minutes, or until sugar caramelizes. Immediately pour in beef broth. Bring to boiling, lower heat; simmer, stirring occasionally, until caramel dissolves. Add orange juice; simmer 10 minutes. Remove from heat. Mix cornstarch, bouillon cube and water in small bowl until dissolved. Stir into sauce. Bring to boiling, stirring constantly until thickened. Stir in Grand Marnier and marmalade. Season to taste with salt and pepper. Can be served at the table with the Apricot Pecan Wild Rice Stuffed Breasts.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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