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Dairy-Free
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Egg-Free
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Gluten-Free
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Suitable for Freezing
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Vegan
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Wheat-Free
Ingredients
- 1 medium orange
- 1 medium lemon
- 4 tbsp good quality redcurrant jelly
- 4 tbsp port
- 1 tsp dried mustard powder
- 1 tsp powdered ginger
Method
- Thinly pare the rinds of the lemon and orange, removing all the white pith. Cut into very thin strips about 1 cm in length.
- Boil the rinds in water for 5 minutes to extract any bitterness and drain.
- Place the redcurrant jelly and port into a saucepan and melt over a low heat for 5 or 10 minutes. Pass the mixture through a sieve to breakdown any remaining globules.
- In a large bowl mix the mustard and ginger with juice of half a lemon until smooth.
- Add the juice of a whole orange, the port and redcurrant mixture and the orange and lemon peel. Mix well.
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