Orange And Port Poultry Sauce

1. Melt the butter in a saucepan, add the flour and stir well to make a roux.

2. Add the stock and stir until the sauce is thick and smooth.

3. Stir in the orange juice, zest, port and pepper.

4. Add the redcurrant jelly and stir until it is melted.

5. Add salt to taste.

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Nutrient	Quantity
Total fats	13.8344 g
Protein	10.9658 g
Carbohydrates	11.5166 g
Energy	204.1449 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1122 g
Water	51.9868 g
Aspartic acid	0.4999 g
Calcium, Ca	161.6805 mg
Lutein + zeaxanthin	38.2605 g
Fiber, total dietary	3.0561 g
Carotene, beta	12.0125 g
Niacin	2.14 mg
Vitamin A, RAE	13.0257 g
Arginine	0.7651 g
Riboflavin	0.1992 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.019 g
Glutamic acid	1.1444 g
Sodium, Na	40.7307 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0471 g
Total lipid (fat)	13.8344 g
Manganese, Mn	0.4907 mg
Fructose	0.0013 g
Proline	0.2522 g
Fatty acids, total saturated 16:0	1.2523 g
Fatty acids, total saturated 8:0	0.0006 g
Sucrose	0.0001 g
Choline, total	20.4037 mg
Sugars, total	2.6077 g
Serine	0.2817 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.5845 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.0938 mg
Selenium, Se	4.8392 g
Ash	1.9233 g
Fatty acids, total saturated 18:1 undifferentiated	5.1087 g
Pantothenic acid	0.2734 mg
Phenylalanine	0.273 g
Copper, Cu	0.5525 mg
Betaine	0.0512 mg
Thiamin	0.4286 mg
Retinol	8.5 g
Methionine	0.1682 g
Iron, Fe	1.2421 mg
Carbohydrate, by difference	11.5166 g
Phosphorus, P	270.7905 mg
Folate, total	42.0307 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	0.115 g
Alanine	0.272 g
Cholesterol	14.1667 mg
Valine	0.2886 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	5.8784 g
Glycine	0.3512 g
Carotene, alpha	1.929 g
Glucose (dextrose)	0.0014 g
Fatty acids, total saturated 14:0	0.0351 g
Zinc, Zn	1.626 mg
Isoleucine	0.2218 g
Fatty acids, total saturated 12:0	0.0005 g
Fatty acids, total polyunsaturated	6.0317 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.3965 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	120.873 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	42.0307 g
Tryptophan	0.1115 g
Vitamin C, total ascorbic acid	18.22 mg
Phytosterols	1.209 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.2155 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	1.0006 g
Fatty acids, total saturated	1.9576 g
Histidine	0.1504 g
Fatty acids, total monounsaturated	5.18 g
Threonine	0.2134 g
Folate, food	42.0307 g
Cryptoxanthin, beta	52.5338 g
Vitamin E (alpha-tocopherol)	0.1651 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	37.7159 mg
Lysine	0.1661 g
Potassium, K	256.4174 mg
Cystine	0.1045 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	2 tablespoons	13.95	3.224	0.062
Salt	0	0	0	0
Butter	1 ounce	161.595	7.4249	13.608
Orange zest	1 teaspoon	1.94	0.5	0.004
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
chicken stock	10 fluid	0	0	0
port wine	5 fluid	25.2167	0	0.1417
red currant jelly	0.25 teaspoon	25.2167	0	0.1417
plain flour	1 ounce	25.2167	0	0.1417