Orange and Port Poultry Sauce

• 1 ounce unsalted butter
• 1 ounce plain flour
• 10 fluid ounces chicken stock
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 5 fluid ounces port wine
• 14 teaspoon fresh ground black pepper
• 14 teaspoon red currant jelly
• salt

1. Melt the butter in a saucepan, add the flour and stir well to make a roux.
2. Add the stock and stir until the sauce is thick and smooth.
3. Stir in the orange juice, zest, port and pepper.
4. Add the redcurrant jelly and stir until it is melted.
5. Add salt to taste.

butter, flour, chicken, orange juice, orange zest, fluid ounces port wine, ground black pepper, red currant, salt

Taken from www.food.com/recipe/orange-and-port-poultry-sauce-31990 (may not work)