Many feel this is the best of all sauces for cold meat and poultry, and hot ham and tongue. It is quick and easy, but you may have trouble finding the red currant jelly. If so, substitute plum or cherry jelly (not jam).
Drop into a small saucepan of boiling water:
Zest of 1 large orange, removed in large strips
Zest of 1 large lemon, removed in large strips
Boil until the pieces are soft, 5 to 10 minutes. Drain, discarding the water, and cut into thin strips and return to the saucepan. Add:
1/2 cup red currant jelly or plum jelly
Juice of 1 lemon
1 tablespoon port
1 tablespoon powdered sugar (optional)
1 to 2 teaspoons Dijon mustard
Pinch of ground ginger
Ground white pepper to taste
Cook, stirring, over lowest heat until the jelly is meltedΓÇöbe careful not to scorch the sauce. Remove from the heat and whisk until smooth. The sauce will thicken as it cools; for a slightly thinner sauce, whisk in additional:
Port
Cover and refrigerate until cold. Serve cold, whisking to blend. This sauce will keep, covered and refrigerated, for up to 1 week.
