Zest and juice from 1 orange
Zest and juice from 1 lemon
6 tablespoons quince jelly
3 tablespoons wild plum jam or plum jam
4 tablespoons ruby port
1/2 teaspoon English mustard powder
Put the quince jelly, wild plum jam, citrus juices and ruby port into a saucepan and stir, then whisk, over a low heat until smoothly amalgamated. Bring up to the boil; add the orange and lemon zest and the mustard powder. Simmer gently for 5 minutes. Pour into a serving jug or bowl, and then leave to cool, this sauce will thicken slightly on cooling but will still be of a thinnish consistency.
Serve with game, ham, bacon, gammon and assorted pies.