Blood Orange and Port Sauce Recipe eProject

"Sweet-tart blood oranges meld seamlessly with the nuttiness of tawny port. This sauce is infinitely versatile: Try it over cornmeal pancakes, as a poaching liquid for dried fruits, or simply drizzled over almond or sponge cake. Along with the recipe, you'll get complete step-by-step instructions for canning." From the Lark Crafts book Homemade Living: Canning & Preserving (printed book ISBN: 978-1-60059-491-5).