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Cumberland Sauce
- Makes
450 ml
- Difficulty
Easy
Published 1990
A classic sweet and sour sauce to serve with ham, tongue, and other cold meats. It is particularly nice with the Sweetbread Terrine. Keep any unused sauce in a tightly covered jar in the fridge for up to a month.
Ingredients
1 1 225 g 8 oz
Method
Pare the zest from the lemon and orange in long strips with a potato peeler, being careful to avoid the white pith. Shred finely and blanch for 1 minute in boiling water. Drain and pat dry with kitchen paper. Process the jelly with the port, the juice of the orange and lemon and the cayenne pepper in a processor or blender, until smooth. Stir in the shredded peel.
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