Blood orange horseradish sauce

Ingredients for 4 servings:

• 2 liters of juice (blood orange juice), freshly squeezed
• 10 tsp brown sugar
• 8 tbsp Marsala
• Horseradish, grated, fresh or from the tube
• 2 pinches of salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

goes well with salmon fillet, salmon soufflé, etc.

Strain the orange juice through a fine sieve into a saucepan, add the sugar and Marsala wine. Simmer over low heat until it reaches a syrupy consistency. This can take two hours or longer. Season to taste with a little salt and 1/4 – 1/2 teaspoon of horseradish. The sauce should have a slight tang with a subtle hint of horseradish. Use more or less sugar depending on the acidity of the oranges; it’s best to use less at first and add more at the end. Makes approx. 300 – 350 ml of this intensely flavored sauce. Store in a screw-top jar in the refrigerator for several weeks. When cooled, the sauce becomes jelly-like and liquefies again when heated. Goes well with salmon fillet or salmon soufflé (see my recipes), but is also suitable as a base for salad dressings.