This is such an old fashioned and largely forgotten sauce made with red currant jelly, oranges and lemons and spiked with mustard and ginger. No onions, which makes it a great sauce for people who can’t eat alliums who often find savoury sauces difficult.
My Mother loved this sauce. She used to serve it with roast gammon and mashed potatoes for her supper parties and it went down a storm So she kept making it and making it until my Father felt forced to ask whether she could perhaps make a different meal when they next entertained! She did but it was still a regular favourite and made many more appearances!