Hot Cumberland Sauce

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.