A beautiful expression of fat-free – velvety, light, impressive simplicity, gently coating the peas as you lift them from the sauce. Or hey, why not take some sauce along? Two spoons for service – one slotted, one not!
This calypso is a slow dance – enjoy the moves!
F-FC ClipBoard: We thaw the peas before adding to the sauce to keep from injecting additional water from the freeze once the sauce is made.
1/2 c. frozen orange juice concentrate
1 c. water
1/4 c. diced sweet red roasted peppers
1 t. salt
fresh grind black pepper to taste
1 jigger (1.5 oz. or 44 ml) Calypso Coconut Rum (I used 1 miniature bottle)
2 T. cornstarch mixed with 1/4 c. apple cider
10 oz. bag froz. peas, thawed
In small saucepan, over medium heat, combine frozen orange concentrate, water, red peppers, salt, black pepper to taste and coconut rum. Stir well, bring to slow boil.
Mix cornstarch with apple cider in a container till dissolved and add to sauce, whisking till thickened. Cook on low heat for about 5 minutes.
Add peas, stir, cook about 3 minutes, then remove from heat and serve.