Cumberland sauce is traditionally made with currant jelly, but I feel it's hard to find (and usually has high fructose corn syrups added, which can change the flavor of the fruit), so I've substituted a cherry preserve. This can be served at room temperature or slightly warm. It's a great accompaniment to duck, venison and other game, as well as pork, ham and turkey.

1 teaspoon shallot, small diced
1 tablespoon port
1 tablespoon orange zest
1 teaspoon lemon zest
Juice from half an orange
1 tablespoon fresh lemon juice
2 tablespoons cherry preserves

Mix all ingredients together in bowl and serve at room temperature. Alternatively, place the shallot and port in a small sauté pan and simmer until port is reduced by half. Add the zests and juices and stir in the preserves. Serve immediately. Serves 2-4.