- 1 tablespoon [15 mL] butter
- 1 green onion, very finely chopped
- 4 tablespoons [60 mL] red currant jelly
- 1/2 cup [125 mL] Port wine
- Juice of 1 orange
- Juice of 1/2 lemon
- 1 teaspoon [5 mL] grated orange rind
- 1 teaspoon [5 mL] grated lemon rind
- 1/2 teaspoon [2.5 mL] dry mustard
- 1/8 teaspoon [0.5 mL] ginger
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- Into a small skillet, melt butter over medium heat.
- When foam has disappeared, add and brown chopped green onion for 3 to 4 minutes, stirring occasionally until tender and translucent but not colored.
- Remove skillet from heat; using a slotted spoon transfer green onion into a bowl.
- Into a small casserole, melt red currant jelly over low heat.
- Stirring, pour in Port wine, orange and lemon juice; mix in orange rind, lemon rind, green onion, dry mustard and ginger.
- Beat vigourously for 1 minute until really smooth.
- Pour sauce into a sauceboat and serve immediately.
or
- Refrigerate sauce until ready to reheat and serve.
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