Cumberland Sauce

• 1 orange
• 1 lemon
• 12 cup port wine
• 34 cup red currant jelly
• 1 tablespoon red wine vinegar
• 1 pinch cayenne pepper
• salt
• 12 teaspoon prepared mustard, if desired
• 6 candied cherries, finely chopped

1. Peel orange and lemon carefully so that no white pith is removed.
2. Cut the peel into julienne strips.
3. Place strips in a medium saucepan; cover with water.
4. Cook for about 5 minutes.
5. Strain strips; set aside.
6. In a medium saucepan add juice from the lemon and orange and all remaining ingredients, except the cherries.
7. Add the drained strips.
8. The mustard, if desired, will add an extra sharpness.
9. Boil mixture gently for about 5 minutes over high heat.
10. Remove from heat and cool.
11. Add the cherries.
12. Serve.

orange, lemon, port wine, red currant, red wine vinegar, cayenne pepper, salt, prepared mustard, candied cherries

Taken from www.food.com/recipe/cumberland-sauce-131146 (may not work)