2 1/2 stock 45 ml soy sauce 24 gr redcurrant jelly 8 gr cornstarch 22 ml orange juice 22 ml sherry
Instructions
Salt & pepper Put stock, soy sauce & jelly into a saucepan & bring to a boil. Blend corntarch with orange juice & sherry & add to the saucepan. Stir well & simmer over a low heat until thickened slightly.