RECIPES
Citrus Rum Sauce is great drizzled over grilled chicken, pork or fish. 1 Tbsp. Olive Oil ¼ cup Onions, diced 2 Tbsp. Carrots, diced 2 Tbsp. Celery, diced 1 Tbsp. Garlic, chopped ¼ cup Jamaican Rum, Dark 2 each Bay leaves 1 Tbsp. Black Peppercorns 3 cans Beef Broth, 10½ oz cans 1 Tbsp. Gravy Browning ½ cup Orange Juice ¼ cup Heavy Cream 2 Tbsp. Tomato Paste ¼ cup Brown Sugar 2 Tbsp. Cornstarch 2 Tbsp. Water, cold tap To taste Salt and Pepper
Place the oil in a medium heated saucepan and sauté the onions, carrots, celery, and garlic. Add the Rum, bay leaves, and peppercorns and simmer for 2 minutes. Add the remaining ingredients, except the cornstarch and cold water. Mix well and bring to a boil, then reduce the heat and simmer for 10 minutes. Mix the cornstarch and cold water together in a small bowl and slowly add to the simmering sauce. Bring back to a boil, reduce heat and simmer for 2 minutes. Adjust the seasoning with salt and pepper to taste. Strain through a fine mesh sieve and discard the vegetables. Serve hot over meat, poultry, or seafood.
RECIPES
