CUMBERLAND SAUCE
Servings
8
Servings
8
Instructions
  1. Cut zest strips into thin slivers. Boil in water for 3 mins and drain
  2. Whisk port and jelly together over a low heat for 5-10 mins. Sieve if needs be
  3. Combine mustard, ginger with half the lemon juice, all the orange juice, the port and the jelly adding the citrus strips
  4. Mix well and serve
Recipe Notes

The sauce will keep on the fridge for up to 14 days in a screw top jar