With a citrus zester remove the rind of the lemon and orange. Drop the lemon and orange rinds and minced onion and white port wine into boiling water for about 3 minutes drain and set aside. Squeeze the juice of the lemon and orange into a saucepan. Dissolve the cornstarch in the cold water and add to juices add remaining ingredients. Stir in the orange and lemon rind and the minced onion simmer for an additional 5 minutes. Serve hot. This is especially good with wild duck or venison.
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