Mix the red currant jelly and the orange juice and
boil for a few minutes. Add the ginger and lemon rind. Dissolve the
corn starch in the lemon juice, add to the mixture and slowly heat till
it thickens. Add the port.
Serve the sauce with pate.
Put all the ingredients together and grind to a smooth
paste, using a food processor or (even better) mortar and pestle. Serve
with soto ayam.