CUMBERLAND SAUCE
Course
Sauce
Servings
8
Servings
8
Ingredients
Zest strips and juice of one lemon and one orange
4
T
heapedgood quality redcurrant jelly
4
T
port
1
t
heaped mustard powder
1
t
heaped ground ginger
Instructions
Cut zest strips into thin slivers. Boil in water for 3 mins and drain
Whisk port and jelly together over a low heat for 5-10 mins. Sieve if needs be
Combine mustard, ginger with half the lemon juice, all the orange juice, the port and the jelly adding the citrus strips
Mix well and serve
Recipe Notes
The sauce will keep on the fridge for up to 14 days in a screw top jar