(for duck, hot or cold meat)
1 cup of jaboticaba or black currant gelée
1 cup of Porto wine
juice from 1/2 lemon
juice from 1/2 orange
2 tablespoons of grated lime peel
2 tablespoons of grated orange peel
2 tablespoons of mustard
salt and pepper to taste
1 teaspoon of ground ginger
(for duck, hot or cold meat)
1 cup of jaboticaba or black currant gelée
1 cup of Porto wine
juice from 1/2 lemon
juice from 1/2 orange
2 tablespoons of grated lime peel
2 tablespoons of grated orange peel
2 tablespoons of mustard
salt and pepper to taste
1 teaspoon of ground ginger
Melt the gelée over low heat
Combine the Porto wine and fruit juices; let it cool
Add the remaining ingredients, mixing well
Serve chilled
Use 2 1/4 cups
The flavor of this sauce becomes even more delicious when made a day in advance.
