2 c. water
1 tbsp. finely chopped shallot
1 tbsp. finely slivered orange zest
1 tbsp. finely slivered lemon zest
1/2 c. red currant jelly
1/4 c. tawny port
1/4 tsp. dry mustard
1/4 tsp. ground mustard
1/4 tsp. ground ginger
1/8 tsp. ground red (cayenne) pepper or to taste

Heat 2 cups water in small saucepan over medium heat to boiling. Add shallot and orange and lemon zests, blanch 3 minutes. Drain in fine mesh sieve. Combine shallot zest mixture, red currant jelly, port, dry mustard, ginger and ground red pepper in small non-corrosive saucepan. Heat over medium heat to boiling. Cook, uncovered, until jelly is smooth and mixture is well combined, about 3 minutes. Transfer to small heat proof bowl to cool at room temperature. Refrigerate, covered until well chilled. Serve sauce hot or cold. Serve with baked ham, roast venison or roast cornish hen. Yield: 2 cups.