Serves 8 Preparation: 45 min. Cooking: 0 min. Total: 45 min.
- 1 lemon peel, finely julienned.
- 1 orange, rind removed and julienned.
- 1 1/2 Cup red. currant jelly
- 1 Cup Ruby. port
- 4 Fl Oz orange juice
- 4 Tbsp lemon juice
- 1 Tbsp Dijon mustard
- 1/2 tsp ground ginger
Fill a small saucepan with 2 in of water and bring to a boil over high heat. Place orange and lemon rind in boiling water and blanch for 5 minutes. Strain rinds from the water.
Return the now empty saucepan to stove and add in port, red currant jelly, orange juice, lemon juice, mustard, and ginger. Bring to a boil over medium-high heat, whisking to combine. Reduce heat to a rolling simmer, stir in lemon and orange rinds, and cook until sauce thickens enough to coat a spoon, about 30 minutes, stirring occasionally. Serve immediately, or store in an airtight container for up to a week, warming prior to use.
|230 Cal||0.2 g||50 g||0.7 g||1.2 g||34 g||0.0 mg||45 mg|