Orange Currant Sauce Recipes

ORANGE-CURRANT SCONES

Steps:

• Combine currants and buttermilk in a small bowl.
• Combine flour and next 5 ingredients, stirring well. Cut in butter with a pastry blender until mixture is crumbly. Gradually add currants and buttermilk, stirring just until dry ingredients are moistened.
• Turn dough on lightly floured surface and knead 4 or 5 times. Pat dough to 3/4 inch thickness and cut with 3 inch biscuit cutter. Place scones on lightly greased baking sheet, brush scones with milk and sprinkle with sugar. Bake at 400°F for 18 minutes or until golden.

RED CURRANT SAUCE

Steps:

• Combine ingredients in medium saucepan.
• Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
• I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

ORANGE-CURRANT SCONES

Steps:

• Heat oven to 350 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
• Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
• Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
• Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
• Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.

JUICY HERBED PORK LOIN WITH CURRANT SAUCE

Steps:

• Pork Loin Directions-------------.
• Set oven to 475 degrees.
• Pierce top of pork loin with sharp knife about every one or two inches, depending on your fondness for garlic (if there is a fatty layer, that would be the top side), Insert slivered garlic into the slits made by the knife.
• Combine mustard, thyme, savory, marjoram, salt and pepper to make a smooth paste.
• Spread all over pork loin, roll the loin in chopped parsley.
• Cover with plastic wrap and let rest in refrigerator for at least one hour.
• Place on rack in shallow roasting pan.
• Roast in 475 degree oven for exactly 30 minutes.
• Pull loin out, and rest on countertop (uncovered) for exactly 30 minutes.
• (This step is very important! The loin will continue to cook internally as it rests at room temperature, and this creates a juicy loin).
• As the loin is resting, turn oven temperature down to 325 degrees.
• After the loin has rested, put it back in the oven (325 degrees), and bake for approx.
• 30- 45 minutes, or until the internal temperature reaches 145 degrees.
• Do not overcook!
• Let the loin rest uncovered for 15-20 minutes before slicing, the internal temperature will continue to climb even after taking the loin from the oven.
• (150-155 degrees) While the loin is resting, begin the currant sauce.
• Currant Sauce Directions-------------.
• Over medium heat, melt jam.
• Whisk in mustard, vinegar, and salt and pepper until smooth.
• Slice the loin very thinly, and pour a stream of currant sauce over the slices for presentation.
• Enjoy!