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.