* 1 Lemon
* 1 Orange
* 4 heaped tablespoons redcurrant jelly
* 4 tablespoons port
* 1 heaped teaspoon mustard powder
* 1 heaped teaspoon ground ginger

===Method===
* Zest the orange and lemon using a mandoline or a speed peeler and then chopping the zest into smaller pieces, or use a lemon zester, which I never find as quick
* Blanch the zest in freshly boiled water for 5 minutes to lose any bitterness then drain well
* Add the redcurrant jelly or lingonberry preserve to a pan with the port, heat and stir to melt the jelly
* In a bowl, add the mustard, ginger powder and juice of half a lemon and whisk up well
* Add the redcurrant jelly and the juice of an orange and whisk again
* Mix in the zest

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