This recipe for Cumberland sauce has a great depth of flavor. It's delicious with pork, turkey, and venison and can be used as a glaze for ham.
2 1/2 cups port wine, divided
1 (10 1/2-ounce) jar red currant jelly
3 tablespoons light brown sugar
2 tablespoons grated orange rind
2/3 cup fresh orange juice
1 1/2 tablespoons grated fresh ginger
2 teaspoons dry mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 tablespoons cornstarch
How to Make It
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 1/2 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.