18 December 2012,20:34 by

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Preparation Method :

  • Boil the peel with a little water for 5-7 minutes, then drain and shake off the excess liquid.
  • Heat up the red currant jam in a water for a short time to liquify it. Let it cool down a little and fold in the fruit peel and the diced shallots.
  • Spice the sauce with the port wine, vinegar, orange and lemon juice, and add pepper, ginger and salt to taste. 


  • 1 untreated lemon, washed, dried and squeeze the juice
  • 1 untreated orange, washed, dried and squeeze the juice
  • 3-5 shallots, peeled, diced, blanched and drained
  • 225 grams red currant jam
  • 50 ml port wine
  • 3 teaspoon vinegar
  • Pepper and salt, to taste
  • Ginger

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