- Yield : 4
- Servings : 4
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 30m
250 gm Redcurrant jelly
100 ml Port wine
25 gm Shallots
5 gm English mustard
1. Dissolve the jelly and port together and allow to cool.
2. Peel the shallots and cut them into fine dice, then blanch them for one minute in boiling water. Allow then to drain.
3. Remove the zest from the orange and cut it into fine julienne. Blanch and drain.
4. Squeeze the juice from the oranges and lemon and add it to the melted jelly and port, add the remaining ingredients and mix thoroughly.
Note: This sauce can be served with ham or venison.