Cumberland Sauce

Name: Cumberland Sauce
Ingredients: salt and freshly ground pepper; salt and freshly ground pepper; 3 tablespoons cheap wine or wine vinegar; 3 tablespoons cheap wine or wine vinegar; 1 lb redcurrant jelly; 1 large glass cheap port; 2 small shallots; 2 lemons; 1 dessertspoon fresh English or Dijon mustard; 1 dessertspoon fresh English or Dijon mustard; 4 oranges

Preparation info

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

4 oranges
2 lemons
2 small shallots
1

Sauce
Spicy
Vegetarian
Gluten-free

Method

Peel the oranges and lemons very thinly with a potato peeler, so that the pieces of peel have no pith. Cut the peel into tiny thin strips, cover them with cold water in a small pan, bring to the boil and then strain immediately. Peel and chop the shallots very finely, put in a small pan, cover with cold water, boil for a few minutes and strain. Mix the mustard, wine, port and the juice of the l