- 1 orange
- 1 lemon
- 4 level tbsp redcurrant jelly
- 4 tbsp port
- 2 level tsp cornflour / arrowroot
- 2 tsp water
Peel the rind from the orange and lemon into fine strips.
Cover with water and simmer for 5 minutes, then set aside.
Squeeze the juice from both fruits. Add the redcurrant jelly and juice to a pan. Stir well until the jelly dissolves.
Simmer for 5 minutes, then add the port.
Blend the cornflour with the water and add it in. Return to the heat and stir until it thickens. Add the softened rind.
