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
Print Recipe
Pin Recipe Instructions
- 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.
- Remove from heat, let cool down a bit, stir in the ginger and season with mustard and salt. Serve cold.
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