Sunday, October 19, 2014

Orange Fused Ginger Chutney Sauce

Wow, long title, huh?

But this sauce was so good, people were using it not only on the Pork Fritters but on the fried chicken, the pound cake and I guess, just eating it.  (and I should add this was all for the Boat Club last week)
Orange Fused Ginger Chutney Sauce

I know I liked it, a lot.

I was playing around with stuff the other day when I came up with this dipping sauce and I even measured it out, just in case it was good.  And it was good, very good.
But don't take my word for it, make some yourself and try it out.
I'll even give you the recipe.

Recipe: Orange Fused Ginger Chutney Sauce   Makes 1 1/4 cups sauce
2/3 cup Mrs. Ball's Chutney
1/3 cup Orange Marmalade (I used some of my 3 Citrus Marmalade)
2 tablespoon Mandarin Fused Olive Oil (use more if you like)
1 tablespoon fresh grated ginger (I use the ginger root I keep in the freezer)
1 tablespoon soy sauce
1 teaspoon Grey Poupon mustard, the coarse grind
3 tablespoons brown sugar

Mix it all together in a little pot, heat together and taste. 
  Which I did, and then I added more ginger, tasted it again and pronounced it good. Heating helps the brown sugar melt into everything.   You get little bits of orange and mango and peach all overlaid with a lovely orange flavour.

I have to say, I'm making this again and again. 

** Edited to add:
I just made a second batch of this sauce and this time I added a second tablespoon of the Mandarin Fused EVOO and let it cook for a couple of minutes.   And I think it's even better than the first batch.  

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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