Shelly's Recipe

CITRUS RUM SAUCE

Category: Sauces - Miscellaneous

1 tbsp olive oil
1/4 cup onions, diced
2 tbsp carrots, diced
2 tbsp celery, diced
1 tbsp garlic, chopped
1/4 cup Jamaican rum, dark
2 each bay leaves
1 tbsp black peppercorns
3 (10 1/2 oz) cans beef broth
1 tbsp gravy browning
1/2 cup orange juice
1/4 cup heavy cream
2 tbsp tomato paste
1/4 cup brown sugar
2 tbsp corn starch
2 tbsp water, cold tap
Salt and pepper, to taste

Place the oil in a medium heated saucepan and sauté the onions, carrots, celery, and garlic. Add the Rum, bay leaves, and peppercorns and simmer for 2 minutes.

Add the remaining ingredients, except the cornstarch and cold water. Mix well and bring to a boil, then reduce the heat and simmer for 10 minutes.

Mix the cornstarch and cold water together in a small bowl and slowly add to the simmering sauce. Bring back to a boil, reduce heat and simmer for 2 minutes. Adjust the seasoning with salt and pepper to taste. Strain through a fine mesh sieve and discard the vegetables.

Serve hot over meat, poultry, or seafood.