Cumberland Sauce

• 1 lemon
• 1 orange
• 1/2 cup water
• 1/2 cup Port wine
• 2 tablespoons red currant jelly
• 2 tablespoons red wine vinegar
• 1/2 teaspoon imported mustard, preferably Dijon
• Salt to taste, if desired
• Pinch cayenne pepper

1. Peel the thin outside rind of the lemon and orange.
2. Cut into shreds and put in a small saucepan.
3. Add the water and bring to a boil.
4. Simmer seven minutes.
5. Scoop out and discard the shreds.
6. Squeeze the juice from the lemon and orange and set aside.
7. Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice.
8. Bring to the boil and let simmer five minutes.
9. Let cool.
10. Serve.

lemon, orange, water, wine, red currant, red wine vinegar, imported mustard, salt, cayenne pepper

Taken from cooking.nytimes.com/recipes/1496 (may not work)