Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Red Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ cups port wine, divided
- 1 (10½ ounce) jar red currant jelly
- 3 tablespoons light brown sugar
- 2 tablespoons grated orange rind
- ⅔ cup orange juice
- 1½ tablespoons grated fresh ginger
- 2 teaspoons dry mustard
- ¼ teaspoon salt
- ¼ teaspoon ground red pepper
- 2½ tablespoons cornstarch
Directions
Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.
Stir together remaining ½ cup wine and cornstarch until smooth.
Stir in hot mixture; bring to a boil over medium heat.
Boil, stirring constantly, 1 minute; cool.
Pour sauce into sterilized jars, seal, and store in refrigerator up to one month.
Reheat before serving.
Category:Cathy's Recipes
Category:Sauce Recipes
Category:Easter Recipes
Category:Port Recipes
Category:Currant jelly Recipes
Category:Orange juice Recipes