Cumberland Sauce - cooking recipe

Ingredients

1/2 bottle Port wine
dash of cayenne pepper
4 Tbsp. brown sugar
1 c. raisins
1/2 tsp. dry mustard
3 Tbsp. cornstarch in 1/2 c. water
1 c. orange juice
1 Tbsp. lemon juice
1 (10 to 12 oz.) jar red currant jelly
1 (10 to 12 oz.) jar orange marmalade

Preparation

Simmer wine, pepper, brown sugar, raisins and dry mustard for 8 minutes in saucepan.
Add cornstarch and simmer 2 minutes. Add orange juice, lemon juice, currant jelly and orange marmalade. Simmer until well mixed.
Refrigerate in a glass jar.
Will keep for up to one month in refrigerator.