Hot Cumberland Sauce

Ingredients

5 ml dry mustard
14 gr brown sugar
2 gr powdered ginger
1 gr cayenne
1 gr salt
350 ml port wine
85 gr raisins
5 gr cornstarch
30 ml water
65 gr currant jelly
6 gr orange rind
6 gr lemon rind
60 ml orange juice
30 ml lemon juice

Instructions

Combine the first seven ingredients and the raisins, if used, in a sauce pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and water and add; simmer another two minutes until sauce thickens. Add the remaining ingredients and stir together. Serve with game, ham, roasts and tongue.