Red wine and mandarin orange sauce

Ingredients for 2 servings:

• 2 tbsp, heaped sugar
• 2 tbsp water
• 1 tbsp, heaped onion melt
• 200 ml red wine
• 2 tangerines
• 4 cloves
• 4 tsp, leveled flour
• 100 ml vegetable stock
• 1 tbsp white wine vinegar
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Bring the sugar and water to a boil in a small saucepan, stirring constantly. Add the onion sauce and simmer over medium heat, stirring constantly. As soon as the liquid becomes slightly thick, deglaze with red wine. Immediately afterwards, squeeze in the juice of the halved mandarin oranges and reduce the heat. Add the cloves in a tea strainer or tea infuser to the saucepan. Now cover and let the sauce simmer gently for 10 minutes. Meanwhile, put the flour in a glass and slowly add the cold stock, stirring constantly, until a smooth liquid forms. Remove the cloves from the saucepan and pour the mixed stock into the sauce, then simmer uncovered over medium heat for at least 5 minutes, stirring regularly with a whisk until the sauce reaches the desired consistency. Season to taste with a little white wine vinegar and salt and stir one last time. The sauce goes well with Christmas dishes with boiled potatoes or potato dumplings.