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The newsletter of MORGAN RIFLE CORPS, INC. JULY 2010


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“Royal Artillery” Red Currant Sauce


About 1 pound of fresh red currants
2 oranges
1 cup ruby port wine
Pinch of cloves (or 8 or 9 whole cloves)
1 tsp cinnamon
1 tsp.ground ginger (or 2 T fresh)
½ cup brown sugar, or more to taste
Remove stems from red currants and rinse briefly. Put into a sturdy pot, and add the juice of both oranges (you could also chop up the pulp and add it as well), plus the chopped up zest of one of the oranges (or as much as you like). Add wine, spices and sugar; and bring everything to a boil; reduce heat, and let simmer for 20 minutes or so. Let mixture cool, (note to moderns: This means refrigerator to you) overnight, where it will jell up slightly. The original sauce was for venison or game meat, but we found it went quite well with fowl. ETC.