1 lemon
1 green onion, minced
1 c. currant jelly
1/8 tsp. ground cloves
Salt to taste
2 tsp. cornstarch
1/2 c. golden raisins
1 orange
1 c. port wine
1/8 tsp. ginger
1/2 tsp. dry mustard
Dash of cayenne pepper
2 tbsp. cold water

With a citrus zester remove the rind of the lemon and orange. Drop the lemon and orange rinds and minced onion and white port wine into boiling water for about 3 minutes drain and set aside. Squeeze the juice of the lemon and orange into a saucepan. Dissolve the cornstarch in the cold water and add to juices add remaining ingredients. Stir in the orange and lemon rind and the minced onion simmer for an additional 5 minutes. Serve hot. This is especially good with wild duck or venison.