Instructions: Slice the kidneys thinly and season. Heat butter in a pan and when sizzling, add the kidney and saute quickly until lightly browned.

Kidneys should still be pink inside. Arrange on a serving plate.

Sauce:
In a small saucepan, dissolve redcurrant jelly and marmalade over low heat. Stir in remaining ingredients and mix well. Bring to the boil and reduce until syrupy.

Pour sauce over kidneys, serve with buttered spinach.

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