Ingredients
- Pared zest and juice of
- 1 orange
- Pared zest of 1 lemon
- 50ml port
- 150ml red wine
- 125g fresh cranberries, or leftover cranberry sauce (see p134)
- 2 tbsp caster sugar
- 1 tsp ground ginger
- 1 tsp Dijon mustard
- 3 tbsp redcurrant jelly
Method
- 1. Place the zest in a small pan, cover with water, bring to the boil and simmer for 5 minutes to soften it and remove any bitterness. Set aside.
- 2. Meanwhile, place the orange juice and the rest of the ingredients in a small pan over a medium heat and bring to a gentle simmer. Cook for 5-10 minutes until thickened. Stir in the reserved zest, and serve.
Nutritional info
Per serving: 67kcals, 0.1g fat (no saturated), 0.3g protein, 12g carbs, 11.1g sugar, 0.1g salt