Stir the currant jelly until smooth, gradually add the port wine, mustard and, drop by drop, the olive oil. Season with the grated orange peel, lemon juice, sugar and salt. Cover with foil and leave to stand in the refrigerator for 2 - 3 hours (preferably overnight).
The quantities are basic information. Just experiment a little. It should have a consistency that is not too runny.
Was served with cold roast at our buffet. It also tastes good as a side dish for grilling or an evening cheese board.
Since this recipe is very popular with my friends, I always make more and then give it as a gift.
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