Cranberry Cumberland Sauce

• 2 cups cranberries
• 3/4 cup tawny Port
• 1/2 cup or more sugar
• pinch of salt
• 2 1/2 tablespoons orange juice
• 3/4 teaspoon cornstarch
• 1/2 t dry mustard
• 1/2 t fresh lemon juice
• pinch of cloves
• pinch of ginger
• 1/4 c golden raisins
• 1 T grated orange peel
• 1/2 t grated lemon peel

1. Combine berries and Port in heavy large saucepan over medium-high heat. Cook until berries busrt about 10 minutes. Add 1/2 c sugar and salt; stir 1 minute. Combine orange juice, cornstarch, dry mustard, lemon juice, and spices in a bowl, whisk until smooth. Stir into berry mixture. Add raisins, orange peel and lemon peel. Simmer until thickened , stirring occasionally, about 5 minutes. Season with more sugar if desired.

cranberries, tawny port, sugar, salt, orange juice, cornstarch, mustard, lemon juice, cloves, ginger, golden raisins, t, lemon peel

Taken from www.epicurious.com/recipes/member/views/cranberry-cumberland-sauce-1211912 (may not work)