Redcurrant sauce can be served with meat, used in desserts or served on its own, for example, with tea.
Cut the lemon peel into strips. Mix sugar and juice of half an orange in a saucepan, pour over port wine, season with a few peas of Jamaican pepper, cloves, mustard seeds.
Bring to a boil, remove from heat and let cool. Strain the broth, add 1 glass of red currant jelly and simmer until the jelly dissolves.
Add starch diluted with orange liqueur and bring the mixture to a boil while stirring constantly. Cook for no more than 2 minutes, until the sauce thickens and is uniform. Remove the saucepan from the heat, add the zest and grated ginger. Stir, let it brew for 20-30 minutes. and pass through a sieve.