Recipe Serves: 6
Recipes Ingredients:

zest and Juice of
3 oranges
zest and Juice of
1/2 lemon
3 tbsp. currant jelly
1 shallot, pared, chopped
5 tbsp. wine
2 tbsp. Chicken stock
ground ginger, to taste
1/4 cup Ruby port
1 oz. unsalted butter
1 tsp. Raspberry vinegar

Recipe Instructions:

Blanche orange and lemon zest; refresh. Reserve. Place orange and lemon juices, currant jelly, shallots, red wine, Chicken stock and ginger in saucepan; reduce by two-thirds. Strain; add port. Heat to simmering; simmer for 5 minutes. Remove from heat; stir in butter. Stir in vinegar and reserved zest.