Cranberry and orange sauce pairs perfectly with holiday goose, roast duck, roast turkey, and even plain chicken. Everything is perfectly balanced in it: cranberry acid, light citrus aromas of orange and lemon, while mustard and ginger add spicy notes.
Finely chop the onion. Remove the zest from the lemon and orange, cut into thin strips. Cover the onion and zest with boiling water and leave for 2 minutes. Throw it in a colander.
Combine the jam, mustard, port and ginger in a small saucepan and heat over low heat to melt the jam syrup. Do not boil!
Add lemon and orange juice and shallot zest. Season with salt and pepper to taste. Cool to room temperature and serve.