• 2 oz. (60 g.) red-currant jelly
• juice and finely grated peel of an orange
• 1

Gently melt the red-currant jelly and stir in the orange and lemon juice and orange peel. Make a roux of the butter and flour, add the stock, bring to the boil, stir in the melted jelly, boil 2 or 3 minutes and serve.