1 ts Dry mustard 1 tb Brown sugar 1/2 ts Powdered ginger 1/8 ts Cayenne 1/4 ts Salt 1/4 ts Ground cloves 1 1/2 c Port wine 1/2 c Raisins; opt'l 2 ts Cornstarch 2 tb Cold water 1/4 c Red currant jelly 1 tb Grated orange rind 1 tb Grated lemon rind 1/4 c Orange juice 2 tb Lemon juice Combine the first seven ingredients and the raisins, if used, in a sauce pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and water and add; simmer another two minutes until sauce thickens. Add the remaining ingredients and stir together. Serve with game, ham, roasts and tongue.