3 tbsp. sugar
6 tbsp. grape, currant or raspberry jelly
Grated rind of 1 orange
2 tbsp. Port wine
2 tbsp. orange juice
2 tbsp. lemon juice
Pinch salt and pepper

Put sugar, jelly and grated orange rind in bowl and beat with egg beater or electric mixer for 3 minutes. Add wine, orange juice, lemon juice, salt and pepper. Beat until well blended. Serve COLD. This sauce may be used for basting duck, pheasant or dove.