Ingredients
- 240 ml unsweetened red-currant juice
- 1 orange, zest and 60 ml juice
- 30 ml lemon juice
- 120 ml port
- 90 ml Québec maple syrup
- 1 tsp Dijon mustard
- 1 tsp grated fresh ginger
- 1 pinch salt
Method
- Combine currant juice, orange zest, orange juice, lemon juice, port, maple syrup, ginger, and salt.
- Simmer uncovered for 18 minutes until reduced by about one third.
- Whisk in the mustard and strain if a smooth sauce is desired.
- Serve warm or chilled with roast game, duck, or ham.
Conversion and rationale
Original sweetener (classic version): 150 g sweetened red-currant jelly
Conversion used: Replace the sweetened jelly with unsweetened currant juice and 90 ml maple syrup; reduce the port by 30 ml and simmer until the sauce reaches jelly-like body.
Why Quebec maple syrup: Maple complements the tart currant and citrus in the classic British sauce with a gentle woodsy depth. Using unsweetened juice keeps the maple as the principal sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →