- 1 Pare the rinds from the orange and lemon removing any white pith. Cut into very thin strips. Place in a pan, cover with 150ml (¼ pint) water and simmer gently for 5 minutes.
- 2 Meanwhile squeeze juice from fruit and place in a pan with the redcurrant jelly. Simmer for 5 minutes. Blend arrowroot and 2 tbs water to form a smooth paste. Stir into the sauce and bring to the boil stirring. Add port, rinds and the rind water. Season to taste using Ginger and Cayenne Pepper.
- 3 Leave for 24 hours in a refrigerator before serving cold with ham, pork, turkey or lamb.
- 4 Do not freeze.