Sauces for Roast Pork

Preparation: 10-15 minsServes: 10

Ingredients

Curry Apricot Sauce

Makes about 2 cups

  • 425g can apricots in light syrup
  • 2 tbsp soy sauce
  • 2 tbsp tomato sauce
  • 1/4 - 1/2 tsp curry powder

Redcurrant Sauce

Makes about 1 1/4 cups

  • 1 cup redcurrent jelly
  • 1/4 cup orange juice
  • 2 tbsp finely chopped mint leaves

Port & Raspberry Sauce

Makes about 1 1/4 cups

  • 1/2 cup redcurrant jelly
  • 1/4 cup port
  • 2 tsp lemon juice
  • 250g raspberries
  • 1 tbsp cornflour
  • Freshly ground black pepper, to taste

Apple Sauce

  • 400ml stewed apple, drained

Method

Curry Apricot Sauce

  1. Drain apricots and keep 1/2 cup light syrup.
  2. Place all ingredients in a food processor and blend. Heat and serve with roast pork.

Redcurrant Sauce

  1. Place the jelly in a small saucepan and melt over low heat.
  2. Remove from the heat and stir in orange juice and mint. Serve with roast pork.

Port & Raspberry Sauce

  1. Place redcurrant jelly, port and lemon juice in a saucepan. Heat and stir until the jelly melts.
  2. Puree the raspberries and add to the redcurrant mixture.
  3. Mix the cornflour with a little water then add to the sauce stirring continuously until sauce thickens.
  4. Season to taste with pepper. Serve with roast pork.

Apple Sauce

  1. Puree the stewed apples. Serve hot or cold with roast pork.