Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  orange zest
     1/4           cup  port
     1/3           cup  red burgundy
  1                cup  red currant jelly
  2          teaspoons  dry mustard
  1           teaspoon  fresh lemon juice
     1/4      teaspoon  liquid hot pepper sauce
     1/4      teaspoon  kosher salt
     1/4      teaspoon  white pepper

Preparation:

combine zest and port in a saucepan, over a medium flame heat to a boil, reduce heat, and simmer for 5 minutes stir in remaining ingredients remove from heat and stir to mix well cover and let stand for 4-24 hours serve over cold sliced beef

Nutritional Information:

10 Calories (kcal); trace Total Fat; (36% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 235mg Sodium