Cumberland Sauce

Method

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1. Pare the zest from one orange and the lemon with a peeler, avoiding all the white pith, and cut it into hair-fine strips.

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2. Cover the strips with cold water, bring to the boil, drain, and repeat once more with fresh water. Drain and set aside.

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3. Squeeze the juice of both oranges and the lemon and strain it.

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4. Melt the redcurrant jelly in a pan over low heat, whisking until it is completely smooth with no lumps.

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5. Whisk in the mustard powder, ginger, cayenne and salt.

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6. Add the port and the strained juice and simmer 12 minutes, until slightly syrupy and reduced by about a quarter.

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7. Stir in the blanched zest, take it off the heat and cool completely before serving.

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Chef’s Tips

• Blanch the zest twice. Otherwise it turns bitter as the sauce reduces.
• Cut the zest by hand — grated zest vanishes.
• Serve it cold. It is not a gravy.

Pairing Suggestions

• Cold ham
• Raised game pie
• Venison

Storage & Reheating

Refrigerated in a sealed jar for 6 weeks. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.