Food Service Search Staff

INGREDIENTS:1 cup red currant jelly
1 Tbsp. shallots, chopped
1 Tbsp. orange zest
1 Tbsp. lemon zest
1 tsp. fresh ginger
1 tsp. English mustard
½ cup port
¼ cup orange juice
¼ cup lemon juice
Cayenne pepper to taste
Salt to tasteDIRECTIONS:1. In a medium saucepan, melt jelly. Add shallots, zest and ginger.

2. Dissolve mustard in port and add to jelly mixture. Add juices and simmer 10 minutes. Season to taste. Serve with venison, duck, game and pork.NUTRITIONAL INFORMATION:PER TBSP.: Calories 30 (0% from fat); Fat 0g (sat. 0g); Protein 0g; Carbohydrates 7g; Sodium 5mg; Cholesterol 0mg; Fiber 0g
SERVINGS:2 cupsFrom:Submitted to FM by Timothy Devine, Executive Chef, Janssen Pharmaceutica, Titusville, NJ,