1 c. ruby port
2 1/2 tbsp. slivered orange peel
1/3 c. orange juice
1 tbsp. lemon juice
1/2 c. red currant jelly
Dash cayenne

1. In small saucepan, combine port and orange peel. Cook over medium heat, uncovered, until reduced to 2/3 cup, about 10 minutes. Stir in orange juice, lemon juice, currant jelly and cayenne until well blended.

2. Bring to boiling, then reduce heat, and simmer, uncovered, until jelly is melted. Serve warm or cold.