A great favourite to accompany chips from the Fish and Chip shop, now you can make it at home!
1 Medium Orange, zest and juice
1 Medium Lemon, zest and juice
4 Tablespoon Redcurrant jelly
1 Teaspoon Dijon mustard
4 Tablespoon Port
Pinch Ground ginger, optional
Cover the orange and lemon zest with water, simmer for 5 minutes and drain.
Place the orange and lemon juices, redcurrant jelly and mustard in a pan and heat gently, stirring continuously, until the jelly has melted. Simmer for 5 minutes. Add the port and ginger if using.
Serve hot in a jug or sauce boat.