This sauce is to go with our Smoked Bean Curd Medallions recipe, but it would work equally well with any nut roast or strudel.
- 150g demerara sugar
- 600ml vegan red wine
- 2-3 cloves
- 3 x 2.5cm strips orange peel
- 2-3 cinnamon sticks
- Place all the ingredients in a pan, gently bring to the boil and simmer.
- After 5 minutes remove the cinnamon sticks. Simmer to reduce the liquid for 40-45 minutes. When desired consistency is achieved, remove cloves and peel.
- Whilst still piping hot, spoon a small amount over the Smoked Bean Curd Medallions and serve immediately.