|Currant jelly||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Port wine||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Powdered ginger||1⁄2 Teaspoon|
Melt currant jelly in the top of a double boiler over hot water.
Stir in orange juice and port.
Mix together lemon juice, mustard, and ginger and stir in.
Cover orange peel with cold water, bring to a boil, and drain.
Scrape off any white membrane and cut peel into matchlike pieces, about 1/8 inch wide and 1/2 inch long.
Add peel to sauce