Directions:
- Put a saucepan of water on to boil. Pare the zest of the orange and lemon, taking as little of the white pith as possible, then cut into long fine shreds. Drop into the boiling water and leave to simmer for 5 minutes to soften them and remove any bitterness. Drain.
- Put the jelly, mustard and port into a saucepan and stir, then whisk, over a low heat until smoothly amalgamated. Bring up to the boil; add the blanched orange and lemon zest, the ginger and a little salt and freshly ground black pepper. Simmer gently for 5 minutes. Pour into a serving jug or bowl, and then leave to cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.5 Kcal (371 kJ) | ||
| Calories from fat | 0.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 26.48mg | 1% | |
| Potassium | 41.96mg | 1% | |
| Total Carbs | 21.14g | 7% | |
| Sugars | 18.71g | 75% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 142.37 Kcal (596 kJ) | ||
| Calories from fat | 0.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 42.59mg | 1% | |
| Potassium | 67.5mg | 1% | |
| Total Carbs | 34.01g | 7% | |
| Sugars | 30.1g | 75% | |
| Dietary Fiber | 0.93g | 2% | |
| Protein | 0.43g | 1% | |
| Vitamin C | 20.2mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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