via Maud Hallin
serves 4
4 tablespoons red currant jelly
3 tablespoons Port wine
1 tablespoon finely sliced orange peel
1 teaspoon Dijon mustard
a few drops of red wine vinegar
salt and pepper
Melt the currant jelly in the microwave. Whisk in the other ingredients. Taste! Let stand preferably for an hour before serving.
Divine with smoked meat, cold ham, a pate de campagne, duck breasts or a smoked leg of chicken.
I learnt to make this sauce at an early age. It might have been the actual start to my enthusiasm for cooking. In other words, this is the perfect assignment to a novice in the kitchen.
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