A classic English sauce, made with a good-quality redcurrant jelly and a generous slug of dark and fruity Blackcurrant Spirit. Serve cold as a wonderful accompaniment to either hot or cold gammon, lamb and game.

  • 1 lemon
  • 1 orange
  • 4 tbsp good-quality redcurrant jelly
  • 4 tbsp Helen Browning’s Organic Blackcurrant Spirit
  • 1 tbsp mustard powder
  • 1 tbsp ground ginger

First, thinly pare off the zest of both the lemon and the orange, using a potato peeler, then cut them into very small strips (1cm) long and as thin as possible. Boil them in water for 5 minutes to extract any bitterness, then drain well.

Place the redcurrant jelly in a saucepan with the Blackcurrant Spirit and melt, whisking them together over a low heat for about 5 or 10 minutes.

In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the orange, redcurrant mixture, and finally the strips of lemon and orange zest. Mix well and the sauce is ready to use. Store for up to 2 weeks in a jar in the fridge.