St Clement's Butter Sauce Recipe

Thinly pared rind and juice of 2 oranges

Thinly pared rind and juice of 1 lemon

100 g/4 oz granulated sugar

100 g/4 oz unsalted (sweet) butter

Method:

Put the fruit rinds in a saucepan. Make the juice up to 600 ml/1 pt with water and add to the pan. Add the sugar and stir over a gentle heat until the sugar has dissolved completely. Bring to the boil and boil rapidly until the syrup has thickened and reduced but is not colored. Lift out the fruit rinds with a draining spoon and discard. Whisk the butter into the sauce, a knob at a time, until thickened and smooth. Serve hot.