Makes 3/4 pint (400ml)
1 medium-sized onion
1 oz (25g) butter
2 oz (50g) soft light brown sugar
1 level tablespoon cornflour
2 teaspoons made English mustard
1 teaspoon Worcestershire sauce
finely grated rind and juice of 1 orange
juice of 1/2 lemon
1 tablespoon concentrated tomato puree
1/2 pint (300ml) water
salt and freshly milled pepper
Peel and finely chop the onion. Melt the butter in a saucepan over low heat, add the onion and cook gently for 10 minutes until tender and golden.
Put the soft brown sugar, cornflour, mustard and Worcestershire sauce into a mixing bowl. Add the finely grated orange rind, orange juice, lemon juice, tomato puree and water and season with salt and pepper. Mix together and add to the pan. Bring to the boil, stirring all the time, then lower the heat and simmer gently for 5 minutes to make a smooth sauce. Draw off the heat and check seasoning. This sauce is delicious served with grilled or fried chicken or beef kebabs.
Variation: Add 1 finely chopped green pepper along with the onion and serve with pork chops.