Summary

Ingredients

• 200 ml port wine
• 200 ml blood orange juice fresh or not-from-concentrate
• 1 orange (s), the peel it
• 300 g currant jelly
• 100 g cranberries, dried
• 1 tablespoon, leveled cornstarch
• 1 teaspoon, heaped ginger root, fresh, finely grated
• Mustard medium hot
• salt

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Instructions

1. Bring the port wine to the boil together with the blood orange juice, add the orange peel and let it steep for about 15 minutes over a very low heat. Take off the stove and remove the orange peel. Stir in the currant jelly and the cornstarch dissolved in a little cold water and add the cranberries. Bring to the boil again briefly until the cornstarch binds.
2. Remove from heat, let cool down a bit, stir in the ginger and season with mustard and salt. Serve cold.