Ingredients
- 1 1/2 c port wine
- 1/2 c raisins
- 1/4 c currant jelly (red)
- 1/4 c orange juice
- 2 tb water (cold)
- 2 tb lemon juice
- 1 tb brown sugar
- 1 tb orange rind (grated)
- 1 tb lemon rind (grated)
- 1 ts dry mustard
- 2 ts cornstarch
- 1/2 ts powdered ginger
- 1/4 ts salt
- 1/8 ts cayenne
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.
