Cumberland Sauce

Fill a small saucepan with 2 inches of water and bring to a boil over high heat. Julienne the skins of the orange and the lemon. Place orange and lemon rinds in boiling water and blanch for 5 minutes. Strain rinds from water.

Return now empty saucepan to stove and add port, red currant jelly, orange juice, lemon juice, mustard, and ginger. Bring to a boil over medium-high heat, whisking to combine. Reduce heat to a rolling simmer, stir in lemon and orange rinds, and cook until sauce thickens enough to coat a spoon, about 30 minutes, stirring occasionally. Serve immediately, or store in an airtight container for up to a week, warming prior to use.