Serve this sharp, slightly spicy orange purée with rich meats like the Christmas roast goose or duck.
100g/3½ oz orange zest, pith removed, cut into narrow strips
50ml/2fl oz orange juice
145ml/5fl oz olive oil
30g/1oz caster sugar
pinch salt
pinch cayenne pepper
¼ lemon, juice only
Place the orange zest in a pan of cold water and bring to the boil. Drain the zest, place back into the pan, cover with fresh cold water and bring to the boil again. Repeat the process three more times.
Drain the zest and place into a blender. Blend with the orange juice and half the oil until freely turning in the jug. Trickle the remaining oil into the blender and blend until the purée is smooth.
Pour into a large bowl and season to taste with the sugar, salt, cayenne and lemon juice.
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