2 oranges
1 lemon
1 spoon currant jello
½ cup port
1 tspn sugar
pinch of ginger
¼ cup mustard

Mix port with juice and rind from lemon and oranges. Add currant jello,
ginger, salt, and sugar and bring to a boil. Cool slightly and mix mustard in
well. Refrigerate for one hour.

This sauce works well with all cold meat dishes!