Ingredients
- 2½ cups port wine, divided
- 1 (10½ ounce) jar red currant jelly
- 3 tablespoons light brown sugar
- 2 tablespoons grated orange rind
- ⅔ cup orange juice
- 1½ tablespoons grated fresh ginger
- 2 teaspoons dry mustard
- ¼ teaspoon salt
- ¼ teaspoon ground red pepper
- 2½ tablespoons cornstarch
Make it step by step
- Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.
- Stir together remaining ½ cup wine and cornstarch until smooth.
- Stir in hot mixture; bring to a boil over medium heat.
- Boil, stirring constantly, 1 minute; cool.
- Pour sauce into sterilized jars, seal, and store in refrigerator up to one month.
- Reheat before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.