193 Yorkshire Sauce

Method

Place 2 dl (7 fl oz or ⅞ U.S. cup) Port wine in a pan with 1 good tbs very fine Julienne of orange zest and cook gently until tender. Remove the Julienne; then add to the port 1 good tbs each of Sauce Espagnole and redcurrant jelly and a touch each of ground cinnamon and Cayenne. Reduce for a few minutes, pass through a fine strainer and finish with the juice of 1 orange and the cooked Julienne of orange.

This sauce is suitable for serving with roast or braised duck and with braised ham.

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