• 2 medium oranges
  • 2 medium lemons
  • 8 tbsp. red currant jelly
  • 2 tsp mild mustard
  • 8 tbsp. port
  • salt and pepper
  • pinch of ground ginger


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.

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Submitted 6/13/05.
Source: The London Ritz Book of Christmas, by Jennie Reekie
Submitted By: Jean Trenholm
Cumberland Sauce