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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the zest off of 2 oranges and the lemon with a vegetable peeler; set aside. | 2. Squeeze the juice out of all the oranges and the lemon; set aside. | 3. In a saute pan, over low heat, cook the sugar with the vinegar until reduced to a dark syrup. | 4. Add the stock and orange and lemon juices; bring to a boil. | 5. Reduce heat and simmer for about 45 minutes, skimming any foam that appears on the top. | 6. Once done, the sauce should coat the back of a spoon. | 7. Meanwhile, cut the reserved zests into thin julienne strips; add to sauce the last couple of minutes of cooking. | 8. Season sauce with salt and pepper to taste; serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orange	3			5.2875	1.3219	0.1058	0.0135
lemon	1			1.2808	0.4116	0.0486	0.0132
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
sugar	3	tablespoons	granulated	59.9625	11.2515	1.8769	0.9359999999999999
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.