Redcurrant jelly 500 g
Port wine 125 ml
Shallots 20 g
English mustard 5 g
- Dissolve the jelly and port together and allow to cool.
- Peel the shallots and cut them into fine dice, then blanch them for one minute in boiling water. Allow then to drain.
- Remove the zest from the orange and cut it into fine julienne. Blanch and drain.
- 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.