Serves 4
2 oranges
I lemon
8 oz (225g) redcurrant jelly
1/4 pint (150ml) ruby port or red wine
1 rounded teaspoon French mustard
2 rounded teaspoons arrowroot
1 tablespoon cold water
Thinly pare the rind of 1 orange using a vegetable peeler, then with a sharp knife cut the rind in narrow julienne strips. Place in a saucepan, pour over cold water to cover and bring to the boil, then lower the heat and simmer for 15 minutes until tender. Drain and set aside.
Squeeze the juice from both oranges and the lemon and put into the rinsed saucepan along with the redcurrant jelly. Stir over low heat until the jelly has melted (using a whisk helps jelly to disperse). Add the port or red wine and mustard and bring to the boil. Draw off the heat. Blend the arrowroot with the water in a bowl, stir in a little of the hot sauce and pour mixture into the saucepan. Return to the heat. Bring back to the boil, stirring all the time, and cook until sauce is clear and slightly thick. Draw off the heat and add the cooked orange peel. Allow sauce to cool to room temperature, stirring occasionally to prevent a skin forming. Do not refrigerate. Serve with either hot or cold meats, especially baked gammon, roast venison or turkey.