Ingredients
- 1 orange peel
- 180 ml orange juice
- 130 gr currant jelly
- 30 ml claret wine
- 16 ml lemon juice
- 12 gr cornstarch
- 1 gr ginger (ground)
Put all of the ingredients in a blender container and blend until the ingredients are combined and the orange peel is finely chopped. Pour into a saucepan and cook, stirring constantly, until the mixture is thickened and bubbly. Cook 1 to 2 minutes longer. Serve the sauce, hot or cold, with meat or poultry. Makes 1.5 cups.
