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Instructions
- Cut zest strips into thin slivers. Boil in water for 3 mins and drain
- Whisk port and jelly together over a low heat for 5-10 mins. Sieve if needs be
- Combine mustard, ginger with half the lemon juice, all the orange juice, the port and the jelly adding the citrus strips
- Mix well and serve
Recipe Notes
The sauce will keep on the fridge for up to 14 days in a screw top jar