finely pared zest and juice of 1 orange
finely pared zest and juice of 1 lemon
4 tbsp redcurrant jelly
1 tsp Dijon mustard
1 tsp ground ginger
4 tbsp port
salt and ground black pepper
1 Cut the zests into fine julienne strips and place in a pan. Cover with cold water and simmer for 5 minutes, then drain.
2 Put the orange and lemon juices, drained zest, redcurrant jelly, mustard and ginger in a pan and heat gently, stirring, until the jelly dissolves. Simmer for 5 minutes, then stir in the port.
3 Set aside to cool. Season to taste with salt and pepper.