Description
RECOMMENDED EQUIPMENT
- sharp knife
- chopping board
- peeler
- grater
- small pot
- measuring cup
- juicer (or by hand)
Ingredients
Units Scale
- 1 lemon
- 1 orange
- 200 milliliter port wine
- 1 shallot
- 3/4 tsp fresh ginger, grated
- 1 tsp dijon mustard
- 100 grams fresh cranberries
- 200 grams redcurrant jelly
- salt & finely grated black pepper
Instructions
- Thoroughly wash and dry the lemon and orange. Peel 3–4 strips from each using a peeler, then slice the peels into fine julienne strips. Juice the orange, aiming for about 100 ml (3 fl. oz.) of juice.
- In a small saucepan, bring water to a boil and simmer the julienne strips for 5 minutes to soften and reduce their bitterness. Drain and set aside.
- Finely dice the shallot and grate the ginger directly into the saucepan. Add the port wine, orange juice, mustard, and cranberries. Bring everything to a boil over medium heat. Once boiling, lower the heat and simmer for about 15 minutes, until the cranberries soften and the liquid reduces.
- Next, stir in the redcurrant jelly and continue simmering for another 6–7 minutes, or until the sauce thickens. Season with salt and finely ground pepper to taste.
- Finally, fold the julienne strips into the sauce and let it cool. The sauce will thicken further as it cools and can be reheated anytime for serving.
- Passive Time: 20 min
- Cook Time: 10 min
