Ingredients
- 350 ml port wine
- 85 gr raisins
- 65 gr currant jelly (red)
- 60 ml orange juice
- 30 ml water (cold)
- 30 ml lemon juice
- 14 gr brown sugar
- 6 gr orange rind (grated)
- 6 gr lemon rind (grated)
- 5 ml dry mustard
- 5 gr cornstarch
- 2 gr powdered ginger
- 1 gr salt
- 1 gr 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.
