|Chopped shallots||2 Tablespoon|
|Red wine||65 Milliliter (1/4 Cup)|
|Orange||1 , juiced|
|Demi glace||125 Milliliter (1/2 Cup)|
|Red currant jelly||1 Teaspoon|
Melt the butter in a small saucepan.
Add the shallots and cook until they are softened.
Add the wine and bay leaf and continue cooking until the wine is reduced by one-third.
Add the juice and half the rind of the orange, and the demi-glace sauce.
Simmer for 5 minutes.
Shred the remaining orange rind very thinly.
Blanch it for 5 minutes and drain.
Strain the sauce and return it to the pan with the blanched orange rind and the red currant jelly.
Bring to a boil, stirring until the jelly has dissolved.