Cumberland Sauce

Cook in salted water the finely shreded peels of two oranges and two lemons, and when they are tender put them into a vessel with one tablespoonful of mustard, a pinch of ground ginger, a pinch of cayenne pepper, a gill of Madeira wine, the juice of one orange and one lemon, some salt, and two tablespoonfuls of vinegar, and mix in with these ingredients half a pound of currant jelly.