“I love it on ham, that’s my favorite, but it goes with turkey, duck and goose, and almost any wild game, which is what this was really made for.”
Personally speaking: this must try tangy, fruity, gingery, port-infused dark red sauce is perfect with Chicken Liver Pâté.
I use Ruby Port for it’s lovely red colour and sweeter taste.
- 1 orange
- 1 lemon
- 220 g redcurrant jelly
- 1 tsp Dijon mustard
- 5 tbsp port
- 1 tsp ground ginger
An old fashioned citrus squeezer will do.
Blanche the juliennes of zest to remove any bitterness.
Take care whisking, as like all jams and sauces, it can get very hot!
- Put a saucepan of water on to boil.
- Pare the zest of the orange and lemon, taking as little of the white pith as possible, then cut into long fine shreds.
- Drop into the boiling water and leave to simmer for 5 minutes to soften them, then remove and drain.
- Put the jelly, mustard and port into a saucepan and stir, then whisk, over a low heat.
- Bring up to the boil; add the orange and lemon zest, the ginger and a little salt and freshly ground black pepper.
- Simmer gently for 5 minutes.
- Pour into serving dishes or ramekins, and then leave to cool.
If the sauce is not for a buffet or gathering of friends and family, I tend to use one, as it will keep in the fridge for up to two weeks and freeze the other, to use at a later date.
Again, it is easy to adjust the fruitiness or sharpness of the sauce to your own taste.