With Roast Chicken, turkey or game, there is a compulsory sauce named Bread Sauce.
It is a peculiarity.
Heady with cloves, wafting with onion and well… milky, but thick and pallid. Neither prose nor photography can do it justice. Imagine trying to persuade someone to eat it. It’s a tough one.
Yet it is also a fundamental part of our roast dinners. Christmas without bread sauce is unthinkable. Sunday roast lunch without bread sauce is heinous. Nothing sings alongside a bird like bread sauce does.
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I found a copy of Sophie Grigson’s ‘Feasts for a fiver’ in a charity shop and it’s a little gem! One of the first recipes I thought I’d try was this one, the caramelized oranges.
I fancied something sweet, but refreshing. No cream, no melted butter, no eggs, just something simple and elegant. It fills the house with a festive aroma – even the delivery man commented on the lovely cooking smell. (I wonder what was in that box from Amazon…)
As we’re rapidly approaching the festive season, I seriously think this recipe is worth remembering. It would happily adorn a dining table; you could take it to a friend’s house with your head held high.
It’s bright with it’s golden caramel and luscious orange slices. It’s simple without suggesting a lack of effort, yet the amount of effort is minimal. Enjoy.
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