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Cumberland sauce
Preparation info
- Difficulty
Easy
Appears in
Published 1978
Some very good recipes come from Cumberland - Cumberland sausages are excellent and Cumberland butter, a rum-based version of brandy butter, is delicious with Christmas pudding. But perhaps best known is Cumberland sauce, a rich sharp mixture which is the very best accompaniment to hot or cold ham or venison.
Ingredients
- rind and juice of
2 - rind and juice of
1 225
Method
Pare the rind of the oranges and lemon very thinly with a potato peeler, cut into thin matchstick strips, and blanch in a small pan of boiling water for 5 minutes. Drain and keep the peel on one side.
Melt the redcurrant jelly in a small pan, add the port, orange and lemon juice, spices and salt and boil for 15 minutes. Add the blanched peel and either heat through and serve, or eat col