Saturday, November 24, 2007

Orange-Cranberry Veloute

For extra flavor, try stirring in turkey drippings. Just make sure to adjust the salt.

1 Tbsp. butter
1 Tbsp. flour
2/3 cup chicken broth
1/2 cup orange juice
1/2 tsp. salt
1/4 tsp. black pepper
1 can cranberry sauce (whole berry or not, your choice)

Melt butter in a medium saucepan. Add flour, and whisk to form a thick roux. Cook until the roux begins to brown.

Whisking constantly, add the orange juice and chicken broth. Bring to a boil, and reduce 3 minutes. Add salt and pepper.

Whisk in cranberry sauce. Bring back to a boil, and reduce 5 minutes until the sauce is thick.

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