Centuries ago, fruit sauces were common in French cooking, and they are still popular today in England. Fruit sauces are particularly tasty with game, especially venison. This sauce is best served cold with cold meats.
|red currant jelly|
Blanch the shallots and the orange and lemon zests for 2 minutes in boiling water. Drain in a strainer. Combine with the jelly, port, orange juice, vinegar, mustard, and ginger in a small saucepan. Bring the sauce to a slow simmer and simmer long enough to cook the alcohol off the port and to dissolve the jelly. Serve cold.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.