I wanted the "sauce" thicker, so I brought it to a boil and reduced it until it became more syrupy. I only made a 2-serving recipe, so while I would have preferred to have used white grape juice I couldn't see buying some for a little over a tablespoon. I did use the white wine, which I found quite interesting, especially since boiling the sauce removed the "raw alcohol" flavor. This was fun to try, but if I was to do it again I'd keep it to just the citrus and definitely add a little more sugar - and I'd still boil and reduce it for a true "sauce." Still, this was a refreshing, flavorful and festive addition to our breakfast.
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I wanted the "sauce" thicker, so I brought it to a boil and reduced it until it became more...