Cumberland sauce, more like a glaze than a thin pouring sauce, is basically a redcurrant jelly sauce flavoured with orange and/or lemon rind and port. Traditionally served at room temperature with venison, this sauce is equally delicious with lamb, ham, beef, tongue and especially with pates and terrines.
To make about 300ml (½pint) sauce, you will need 250g (8oz) good-quality or homemade redcurrant jelly and a ruby port to provide a deep rich colour.
Remove the rinds of 1 orange or ½ orange and ½ lemon. Cut the rinds into fine julienne strips. Bring the rind and 150ml (¼pint) water to the boil in a pan for 2–3 minutes. Drain and refresh under cold water.
Melt the redcurrant jelly in a small saucepan. Squeeze the juice from the fruit and add to the pan. Stir in ¼ teaspoon each ground cinnamon or ginger, dry mustard, 1 finely chopped shallot and 50-75ml (2-3fl oz) ruby port.
Simmer the sauce for 3–4 minutes until the jelly is melted and the shallot softened. Strain. Stir in the julienne and set aside to cool until thickened and syrupy. For a clear sauce, simmer with the julienne and then strain.