First, thinly pare off (NOT GRATE!) the zest of the lemon and orange, using a potato peeler, then cut into strips as thin as possible. Boil in water for 5 minutes to extract the bitterness, drain well.
Place the red currant jelly in a sauce pan with the port, and melt. Whisk them together over low heat, 5 to 10 minutes. If jelly doesn't fully melt, sieve to remove little globules.
In a serving bowl mix the mustard and ginger with the juice of half the lemon, and mix until smooth, then add the juice of the whole orange, the port and red currant jelly mixture.
Finally, add the strips of the lemon and orange. Mix well and the sauce is ready to use.
The sauce is usually served cold.
It stores well in a screw top jar, refrigerated for about 2 weeks.
Use a good quality red currant jelly; i,e, one with a high fruit content.
We served it with ham for our Christmas dinner, instead of a glaze and cranberry sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (46g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.4mg||0 %|
|Potassium 64.8mg||2 %|
|Total Carbohydrate 9.5g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 8.3g|
|Protein 0.4g||1 %|
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Calories per serving: 44
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