Cut small strips from the oranges and lemons, finely grate the peel, squeeze the fruit. Chop the onion very finely and put it in a saucepan with the fruit juice, the fruit peel and the red wine and simmer gently for 10 minutes.
Add currant jelly and cranberry compote, season with mustard powder, refine with horseradish and simmer for another 5 minutes.
Season with pepper, cayenne, salt, a few drops of tarragon vinegar, a few drops of Worcestershire sauce, add a dash of brandy.
Serve cold or warm.
To: fondue, meat
Our tip: Use your favorite red wine for cooking!
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