Sauce Montgomery

Here we have the first page in Nonna's book, I hope the format allows for printing.  I  will eventually post every page onto this blog as I continue this journey of recipes, cooking, trialling and remembering. Any photo ideas are welcome, today I've included the photo of Mum and Dad on their 50th Wedding anniversary, camping in the NT.

Does anyone remember having this sauce? Do let me know.

Sauce Montgomery

To serve with Roast Duck

Boil together 2 tabs brown sugar and 2 tabs malt vinegar (substitute with white wine vinegar) until thick and caramelised. Add 1 cup chicken stock. Add 2 tabs grated orange rind, ½ cup orange juice, 2 tabs lemon juice,  ½ tabs grated lemon rind, 2 tabs brandy, and ½ cup juice from a 15oz (425g) can/jar sour cherries. Boil and thicken with 3 teasp. cornflour (mixed into a little cold water first) and the add sour cherries.

Tastes like a really classy sweet and sour sauce, you can of course serve this on your roast Chicken, or grilled pork chops.