1 orange
1 lemon
250ml port
¼ onion, finely chopped
4 Tbs redcurrant jelly
1 tsp ground ginger
Pinch of cayenne pepper (optional)
¾ cup redcurrants
Salt and ground pepper to taste
Remove a strip of peel from orange and lemon, taking as little white pith as possible. Mince finely. Place in a small bowl and pour boiling water over. Soak for 2 mins and drain. Squeeze juice from orange and lemon.
In a pan combine orange and lemon peel, port and onion. Simmer 5 mins. Add juices, redcurrant jelly, ginger and cayenne. Simmer until thickened. Add redcurrants and cook 2-3 mins. Season to taste. Serve at room temperature. Sauce wil keep for a couple of weeks in the refrigerator.
Serve with roasted and cold meats including venison, ham and duck.