Bitsys Kitchen. Port Wine Sauce

Port Wine Sauce
Serves: 6
zest and juice of 3 oranges zest and juice of 1/2 lemon 3 Tbsp. currant jelly 1 shallot, pared, chopped 5 Tbsp. wine	2 Tbsp. chicken stock ground ginger, to taste 1/4 cup Ruby port 1 oz. unsalted butter 1 tsp. raspberry vinegar

Blanche orange and lemon zest; refresh. Reserve. Place orange and lemon juices, currant jelly, shallots, red wine, chicken stock and ginger in saucepan; reduce by two thirds. Strain; add port. Heat to simmering; simmer for 5 minutes. Remove from heat; stir in butter. Stir in vinegar and reserved zest.