Port Wine and Currant Sauce with Cranberries

by Editorial Staff

Summary

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Sauce
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 ml port wine
  • 200 ml blood orange juice fresh or not-from-concentrate
  • 1 orange (s), the peel it
  • 300 g currant jelly
  • 100 g cranberries, dried
  • 1 tablespoon, leveled cornstarch
  • 1 teaspoon, heaped ginger root, fresh, finely grated
  • Mustard medium hot
  • salt
Port Wine and Currant Sauce with Cranberries
Port Wine and Currant Sauce with Cranberries

Instructions

  1. Bring the port wine to the boil together with the blood orange juice, add the orange peel and let it steep for about 15 minutes over a very low heat. Take off the stove and remove the orange peel. Stir in the currant jelly and the cornstarch dissolved in a little cold water and add the cranberries. Bring to the boil again briefly until the cornstarch binds.
  2. Remove from heat, let cool down a bit, stir in the ginger and season with mustard and salt. Serve cold.

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