Yorkshire salsa
Instructions
Cook for 3 minutes the streaks of orange peel in the port.
Drain the streaks and put them aside.
Put the port on the fire, add the Spanish sauce, currant jelly, a pinch of cinnamon and a little cayenne pepper.
Let thicken on the stove and then pass the sauce through a canvas.
Complete with orange juice and Peel streaks.
Ideal for game and venison.
Ingredients and dosing for 4 persons
- 20 cl of porto wine
- 1 tablespoon of streaks of orange zest
- 1 tablespoon of spanish sauce
- 1 tablespoon of currant jelly
- 1 pinch of cinnamon powder
- 1 blood orange (juice)
- Little of cayenne pepper