1 ts Dry mustard
1 tb Brown sugar
1/2 ts Powdered ginger
1/8 ts Cayenne
1/4 ts Salt
1/4 ts Ground cloves
1 1/2 c Port wine
1/2 c Raisins; opt’l
2 ts Cornstarch
2 tb Cold water
1/4 c Red currant jelly
1 tb Grated orange rind
1 tb Grated lemon rind
1/4 c Orange juice
2 tb Lemon juice
Combine the first seven ingredients and the raisins, if used, in a sauce pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and water and add; simmer another two minutes until sauce thickens. Add the remaining ingredients and stir together. Serve with game, ham, roasts and tongue.