Currant and Port Sauce


  • 1 tablespoon(s) dried orange peel (or 2 tablespoons fresh orange peel)
  • 2 teaspoon(s) port wine
  • 1 tablespoon(s) fresh lemon juice
  • 4 tablespoon(s) currant jelly
  • 1 tablespoon(s) sugar
  • 2 teaspoon(s) frozen orange juice concentrate
  • 1 pinch(s) salt (optional)

In a small bowl, combine jelly, sugar and orange peel. Beat until smooth. Add wine, orange juice and lemon juice. Mix well. Season with salt if desired. Serve at room temperature. Makes approximately 1/2 cup. Doubles easily.

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