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Cumberland Sauce Recipe | |
British Sauces | |
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Ingredients:
2 medium oranges2 medium lemons 8 tbsp. red currant jelly 2 tsp mild mustard 8 tbsp. port salt and pepper pinch of ground ginger
Directions:
Pare the rind thinly from the orange and lemon, free of all the white pitch. Cut into fine strips, cover with water and simmer for 5 minutes. Drain. Squeeze the juice from both fruits. Put the redcurrant jelly, orange juice and lemon juice and mustard in a saucepan and heat gently, stirring, until the jelly dissolves. Simmer for 5 minutes, then add the port. Season with salt and pepper and ginger, if wished. | |