Spicy orange sauce

Ingredients for 4 servings:

• 400 ml orange juice, freshly squeezed or direct juice from the refrigerated section
• 1 tbsp curry powder (I use mango curry)
• salt and pepper
• 1 tsp, heaped chicken broth or vegetable broth
• 2 tbsp crème fraîche
• 1 shot of brandy

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Bring the orange juice to a boil in a large pan and slowly reduce. Add salt, pepper, stock powder, and curry powder, and simmer for a further 5 minutes. Add the crème fraîche (takes out the peak of the orange’s acidity). A small dash of brandy makes it even more spicy. It goes very well with briefly fried fish, meat, or shellfish. Tips: Mango curry is available in Munich at the Viktualienmarkt at a spice stall that makes its own fruity curry powder. I like this because most curries have too much cumin for me. I like to let freshly cooked penne sit in the sauce for a few minutes; it absorbs some of the liquid, which gives it an even more intense flavor. A dash of brandy or sherry also goes very well with it, but it’s also delicious on its own sprinkled with a little Parmesan cheese.