Cumberland Sauce, home made!

Made a chicken-liver pate 2 days ago but could not find Cumberland sauce for it.
So I made it by myself this morning, takes only about one hour and the outcome seems to be very good.

Here is the rough procedure:

-melt some sugar in a pot until light brown colour
-add the frozen red currants-
-season with a bit of ground ginger and cinnamon
-a good shot of port wine and orange juice--
- simmer for about 10-15 minutes
- thicken with corn starch
- simmering again for another 5 minutes-
- pass it through a fine strainer
- peel oranges and lemons(see photos)
-slice orange and lemon skins in very fine julienne
-squeeze out the juices from your oranges and lemons
-heat the juice and boil the juliennes in it until soft
-add this liquid with the soft skins into your already prepared red currant sauce

mix well and chill it down- ready to serve with your pate or what ever you like, voila!