This sauce has many recipe variations, but this is my version - the no-cook, just blend-and-mix version that's ideal for cold meats.

Ingredients

• ¼ cup redcurrant jelly
• 1 tablespoon orange marmalade
• 2 tablespoons port
• 2 teaspoons Dijon mustard
• grated rind of 1 lemon, optional

Method

1. Blend all the ingredients together and store in an airtight container in the fridge. Serve with cold meats or as a sauce to accompany a barbecue.

Cooks Tips

- To make a sweet redcurrant jelly, use 1.5 kilgorams redcurrants, 4 cups water and 1 cup of sugar to every cup of redcurrant juice. Stir over a low heat until the sugar has dissolved, then boil until setting point has been reached.