- 1 large orange
- 1 large lemon
- 250 g redcurrant, quince or guava jelly
- ½ cup port
- 1 T arrowroot or corn flour
- 1 x 5 cm piece fresh ginger, peeled and sliced into fine julienne strips
- A pinch of cayenne pepper
Pare the orange and lemon thinly. Squeeze out the juice, strain and reserve. Remove any trace of white pith from the peel and slice into fine julienne strips.
Add to a saucepan of boiling water and blanch, then refresh in ice-cold water and drain well.
Place the fruit jelly in a small non-corrosive saucepan over a low heat, and gently melt. Add 1/3 cup port and simmer for 3 minutes.
Remove from the heat. Dissolve the arrowroot or corn flour in the remaining port, then add to the saucepan, along with the citrus peel, ginger and cayenne pepper. Allow to cool before serving.
Easy to make and utterly delicious, this traditional British sauce is served with Christmas pâtés, venison and cold gammon and ham. Oded gives it a local twist with his trademark quince-and-chilli jelly but any flavoursome jelly, such as guava or marula, can be used instead.