This is an amazing sauce for ham.
1 bottle redcurrant jelly
1 bottle St Dalfour cherry jam
1 bottle St Dalfour cherry jam
½ bottle St Dalfour marmalade
¼c ham stock, optional (left over from glazing the ham)
2t seeded mustard
1t hot English mustard
1t grated ginger
Cloves and cinnamon to taste
2T brown sugar
Mix together mustards, stock, ginger, cloves and cinnamon. Heat to release flavours.
Add redcurrant jelly and warm to melt. This takes longer to melt than the jam and marmalade.
Add jam and marmalade.
Warm to melt together.
