Cumberland sauce

Preparation info

  • Makes around

    200 ml

    • Difficulty

      Easy

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A very traditional English jelly that goes well with poached tongue and cold meats.

Ingredients

  • orange rind
  • 3 tbsp redcurrant jelly
  • 1 tsp mustard powder
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Method

Scrape the white pith from a 10 cm (4 in) length of orange rind, and cut into thin matchsticks. Combine rind and 1 cup