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Method :
Cut all white
membrane from inside orange rind and discard. Sliver enough of the
orange rind to make 1/4 cup (60ml) called for. Pour boiling water over
raisins and orange rind and let stand, covered, 15 minutes. Drain. Pour
drippings out of roasting pans into a heat-proof container. Chill
quickly by setting in ice water. Lift off fat and put 1/4 cup of the fat
in a large saucepan. Add flour and cook until lightly browned, stirring.
Stir in liquid gradually. Add any cooking juices and browned bits from
roasting pan. Cook until boiling, slightly thickened and smooth. Stir in
salt, pepper, thyme, raisins-orange mixture and wine. Heat and taste,
adding more salt and pepper if necessary.
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