Cinnamon-Orange Red Wine Sauce
Red wine sauces are a staple of classic European cuisine, but this cinnamon-orange version adds a truly special, festive twist to the traditional recipe. The rich aroma of red wine and the freshness of orange perfectly harmonize with the warm, spicy flavor of cinnamon. The slight sweetness of honey complements the intensity of the spices, while the butter makes the texture silky. This sauce is an ideal choice for roasted meats, especially for festive occasions, but it can also make a simple weekday dinner special. If you like intense, spicy flavors, this Cinnamon-Orange Red Wine Sauce is sure to please!
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
200
ml
Red Wine
100
ml
Freshly Squeezed Orange Juice
1
rúd
Cinnamon Stick
2
tbsp
Honey
30
g
Butter
1
tbsp
All-Purpose Flour
1
cloves
Garlic
1
csipet
Salt
1
csipet
Black Pepper
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Mince the garlic finely.
2
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3
Sprinkle in the flour and stir until you have a smooth roux.
4
Pour in the red wine and orange juice, then add the cinnamon stick. Stir well to combine.
5
Add the honey and season with salt and pepper. Bring to a simmer, then reduce the heat to low.
6
Let the sauce simmer for 15-20 minutes, or until thickened and the flavors have melded.
7
Remove the cinnamon stick and taste the sauce. Adjust the seasoning with more honey or spices if needed.
8
Serve the warm sauce over roasted meats or vegetables.
9
The finished sauce can be stored in an airtight container in the refrigerator for up to 3 days.
