Port Wine Sauce

juice of 3 oranges
zest and juice of 1/2 lemon
3 Tbsp. currant jelly
1 shallot, pared, chopped
5 Tbsp. red wine
2 Tbsp. chicken stock
ground ginger, to taste
1/4 cup Ruby port
1 tsp. raspberry vinegar
1 oz. unsalted butter

Blanche orange and lemon zest; refresh. Reserve. Place orange and lemon
juices, currant jelly, shallots, red wine, chicken stock and ginger in
saucepan; reduce by two-thirds. Strain; add port. Heat to simmering;
simmer for 5 minutes. Remove from heat; stir in butter. Stir in vinegar
and reserved zest.

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