Sauce Yorkshire (Yorkshire Sauce)

Ingredients

• 2 décilitres Port wine
• 1 good spoonful fine julienne of orange zest
• 1 strong spoonful sauce Espagnole
• 1 strong spoonful redcurrant jelly
• A point of powdered cinnamon
• A point of cayenne
• The juice of an orange

Instructions

1. Cook 1 good spoonful of fine orange-zest julienne thoroughly in 2 décilitres of Port wine.
2. Drain the julienne and reserve it.
3. To the wine add 1 strong spoonful of sauce Espagnole, as much redcurrant jelly, a point of powdered cinnamon and a point of cayenne.
4. Reduce for a moment.
5. Strain through a cloth.
6. Finish the sauce with the juice of an orange and the reserved julienne of zests.