CookEat Recipe

Cold Orange Sauce

Name: Cold Orange Sauce
Ingredients: 6 Tablespoon Red currant jelly — SIX tablespoons red currant jelly, selected product form.; 43 Gramme Sugar — Sugar, one and a half ounces; source unit: gramme; 2 Orange — TWO oranges; use grated rind and juice from the SAME TWO fruits, not two separate allocations.; 1 Lemon — Juice squeezed from ONE lemon; actual juice volume unspecified, no whole fruit in the sauce.; 2 Tablespoon Ruby port — TWO tablespoons ruby port only; no sherry or second wine.; 1 Saltspoon (source measure) Salt — Salt; source unit: saltspoon; 1 Saltspoon (source measure) Cayenne pepper — Cayenne; source unit: saltspoon

Uncooked currant-jelly orange sauce with selected port or sherry. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2701. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Alcohol remains in cold sauce; clean fruit and refrigerate if held. Limites : Fruit yields, jelly formulation, final sauce volume/viscosity and alcohol retained remain unknown. Cold sauce is not alcohol-free and no accompanying duck recipe is imported.

Type: Sauce

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Sharply stir SIX tablespoons RED CURRANT jelly,43 g sugar and grated rind from TWO oranges for the FIVE-minute guide.
Step 2
Add the juice from those SAME TWO oranges and from ONE lemon, TWO tablespoons RUBY PORT, ONE saltspoon salt and ONE saltspoon cayenne. Mix well, then strain out rind, seeds and coarse pulp into a clean sauce bowl.
Step 3
Serve the sauce cold and refrigerate if held. Actual juice and finished sauce volumes remain unspecified; the alcohol remains in this uncooked sauce.

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