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• thinly pared rind of 1/2 orange
• juice and thinly pared rind of 1 lemon
• 3 tablespoons red currant jelly
• 1/2 teaspoon Dijon mustard
• 1 1/2 teaspoons Worcestershire sauce
Cut the orange and lemon rind into very fine julienne strips.
Bring a small pan of water to the boil.
Add the orange and lemon rind and blanch for 2 minutes. Drain and reserve.
Melt the jelly in the pan and add the lemon juice. Stir in the mustard and the Worcestershire sauce. Stir in the reserved citrus rind just before serving.
The sauce may be served hot or cold and is good with fish or roasted meat.
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