Anonymous Fri Oct 07 11:38:47 2005

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

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.