Cumberland Sauce

• 2 1/2 cups port wine, divided
• 1 (10 1/2-ounce) jar red currant jelly
• 3 tablespoons light brown sugar
• 2 tablespoons grated orange rind
• 2/3 cup fresh orange juice
• 1 1/2 tablespoons grated fresh ginger
• 2 teaspoons dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 2 1/2 tablespoons cornstarch

1. Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.
2. Stir together remaining 1/2 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.

port wine, currant jelly, light brown sugar, orange rind, orange juice, ginger, mustard, salt, ground red pepper, cornstarch

Taken from www.myrecipes.com/recipe/cumberland-sauce-0 (may not work)