Cumberland Sauce

Description
This is a nice sweet/tart sauce that goes beautifully with ham (or any pork), turkey or game. It also can be used as a glaze for baked ham. I'll be serving it with our Easter ham.
 * Contributed by Joanne at Catsrecipes Y-Group
 * Makes about 4 cups.

Ingredients

 * 2½ cups port wine, divided
 * 1 (10½ ounce) jar red currant jelly
 * 3 tablespoons light brown sugar
 * 2 tablespoons grated orange rind
 * ⅔ cup orange juice
 * 1½ tablespoons grated fresh ginger
 * 2 teaspoons dry mustard
 * ¼ teaspoon salt
 * ¼ teaspoon ground red pepper
 * 2½ tablespoons cornstarch

Directions

 * 1) Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.
 * 2) Stir together remaining ½ cup wine and cornstarch until smooth.
 * 3) Stir in hot mixture; bring to a boil over medium heat.
 * 4) Boil, stirring constantly, 1 minute; cool.
 * 5) Pour sauce into sterilized jars, seal, and store in refrigerator up to one month.
 * 6) Reheat before serving.