|Canned orange juice concentrate||16 Ounce (1 Can)|
|Ground ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Dry mustard||2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Seedless golden raisins||1⁄2 Cup (8 tbs)|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Ruby port wine||1⁄4 Cup (4 tbs)|
Combine orange juice concentrate with ginger, cloves, mustard, and cayenne in a saucepan. Heat on low until warmed.
Add raisins and simmer for 5 or more minutes, until raisins are plump and soft.
Stir in jelly and heat through until it is melted. Dissolve the cornstarch in the water and stir into the sauce. Simmer until it begins to thicken.
Keep sauce warm until ready to serve. Just before serving, stir in the port. Serve warm with your choice of meats