217 Cumberland Sauce


To 4 tbs melted redcurrant jelly add 1 dl ( fl oz or ½ U.S. cup) Port wine, ½ tbs finely chopped shallot blanched and squeezed dry; 1 tbs each of orange zest and lemon zest cut into fine Julienne and well blanched, well drained and cooled; the juice of 1 orange and ½ a lemon; 1 tsp of mustard, a touch of Cayenne and a touch of ground ginger. Mix all the ingredients together well.

This sauce is specially suitable for serving with cold venison.