Citrus Rum Sauce is great drizzled over grilled chicken, pork or fish.
INGREDIENTS:
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, 10 ½ oz cans
1 Tbsp - Gravy Browning
½ cup - Orange Juice
¼ cup - Heavy Cream
2 Tbsp - Tomato Paste
¼ cup - Brown Sugar
2 Tbsp - Corn Starch
2 Tbsp - Water, cold tap
To taste - Salt and Pepper
PREPARATION:
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.
