With a vegetable peeler, cut strips of zest from the rind of the oranges and lemons. Cut the strips into very thin julienne. Bring a small saucepan of water to a boil and simmer the zest for 5 minutes. Drain and rinse with cold water. Dry the zests with paper towels and set aside. Squeeze the oranges and lemons and pour the juice into a small saucepan. Stir in the mustard powder, vinegar, port, red currant jelly, chopped shallots, orange and lemon zest, and salt and pepper. Bring to a boil. Reduce heat and simmer for 20 minutes. Chill until ready to serve.
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4 oranges
2 lemons
2 tsp mustard powder
2 tbsp wine or cider vinegar
1/2 cup port
1 1/2 cups red currant jelly
2 shallots, chopped
1/2 tsp salt
freshly ground black pepper
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15
mn
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25
mn
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The sauce will thicken further in the refrigerator. Serve with hot or cold meat and game.
