Cumberland Sauce

• Juice and zest of 1 orange
• Juice and zest of 1 lemon
• 3/4 cup ruby port
• 2 teaspoons red currant jelly
• Pinch each of cayenne and cinnamon

1. In a small saucepan combine juices and port, bring to a boil and reduce by half.
2. Stir in zest, jelly and spices.
3. Simmer until thickened enough to coat a spoon.

orange, lemon, ruby port, red currant, cayenne

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cumberland-sauce-recipe.html (may not work)