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Retrograde

(10,911 posts)
5. I used orange juice in a mole negro recently
Sat Dec 21, 2024, 12:06 AM
Dec 21

not too much, maybe a few tablespoons in a sauce made with a lot of dried chiles, onions, spices, and tomatillos. I think the citrus adds a bright flavor, and lightens the sauce.

Using fruits in meat dishes was common in medieval Europe and still is in parts of the Middle East - think apple sauce with pork, duck with orange sauce, or cranberries with turkey (OK, not exactly medieval but not too far off). I've made lamb with quinces and lamb with sour cherries from a Middle Eastern cookbook, and there are plenty more combinations to try. When my orange tree put out a bumper crop last year, I used oranges and orange juice in a lot of recipes that originally called for lemons or other citrus.

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