Black Currant Cumberland Sauce - cooking recipe

Ingredients

12 ounces black currants, about 2 cups
3/4 cup dark brown sugar, packed
1 large blood orange, juiced and zested (or other orange)
1/2 cup ruby port
1 tablespoon ruby port

Preparation

Combine all ingredients in a large saucepan and bring to a boil, over medium high heat.
Stir until sugar dissolves.
Reduce heat to medium low and simmer until currants have popped and sauce thickens, about 15 minutes.
Cool, cover, and refrigerate overnight.