Cumberland Sauce

• 2 oranges
• 1 lemon
• 8 oz (225 g

Thinly pare the rind of 1 orange using a vegetable peeler, then with a sharp knife cut the rind in narrow julienne strips. Place in a saucepan, pour over cold water to cover and bring to the boil, then lower the heat and simmer for 15 minutes until tender. Drain and set aside.

Squeeze the juice from both oranges and the lemon and put into the rinsed saucepan along with the redcurrant je