Cranberry cumberland sauce
Instructions:
- Use a channel zester to cut thin strips of zest from the orange and the lemon. Place the zest in a small bowl and set aside.
- Squeeze the orange and lemon juice into a medium saucepan. Stir in the port, jelly, cranberry sauce, ginger, mustard, and salt. Bring to a simmer over medium heat. Cook, stirring occasionally, until the jelly and cranberry sauce dissolve and the sauce thickens, about 4 minutes. Remove from the heat and stir in the zest.
- Transfer into a glass jar and refrigerate for at least 24 hours and up to 3 weeks. Serve at room temperature or gently warmed.