Serve this at room temperature with roast wild duck or goose.
3 tablespoons plus 1 teaspoon red currant jelly
1 tablespoon sherry
1 tablespoon Madeira wine
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons freshly-grated orange rind
Heat jelly until it melts; blend in wines, juices and seasonings.
|Send recipe to a friend.||Printer friendly version|