Instructions: Using vegetable peeler, cut rind from 1 orange into thin strips. Squeeze juice from oranges (you will need 2 cups of juice).

Combine rind, juice, port, jelly, mustard, and peppercorns in pan. Bring to boil, simmer, uncovered, 10 minutes, stirring occasionally.

Stir in blended cornstarch and stock, stir until sauce boils and thickens.

Try this lamb with a 1999 Penfolds Bin 138 Old Vine Barossa Valley Shiraz Mourvedre Grenache

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