A classic sweet and sour sauce to serve with ham, tongue, and other cold meats. It is particularly nice with the Sweetbread Terrine. Keep any unused sauce in a tightly covered jar in the fridge for up to a month.
Pare the zest from the lemon and orange in long strips with a potato peeler, being careful to avoid the white pith. Shred finely and blanch for 1 minute in boiling water. Drain and pat dry with kitchen paper. Process the jelly with the port, the juice of the orange and lemon and the cayenne pepper in a processor or blender, until smooth. Stir in the shredded peel.
© 1990 Joyce Molyneux. All rights reserved.